BUTTER PECAN BUNDT CAKE WITH BUTTER RUM SAUCE

 

 

This is a wonderful, can't go wrong dessert, perfect for Fall!

 

 

 

Your home will be filled with that rich, buttery pecan aroma that says

"Welcome Home"

 

 

BUTTER PECAN BUNDT CAKE

1 box Butter Pecan Cake Mix

1  3 -ounce box instant vanilla pudding

1 cup sour cream

1/2 Cup water

1/2 Cup oil

3 large eggs

1 t. vanilla

1/2 cup coconut

1 Cup semi-sweet chocolate chips

Combine all ingredients except chocolate chips and coconut in a large mixing bowl.

With a hand mixer, mix to combine on low and then beat on medium for 2 minutes. Add the chocolate chips and coconut and stir to combine. Pour into a sprayed bundt pan. Bake at 350 degrees F. for 25 to 30 minutes.Cool for 15 minutes before inverting onto a cake plate.

 

 

This is just so good with this Butter Rum Sauce!

 

HOT BUTTER RUM SAUCE

1 cup sugar

1/2 cup butter

1/2 cup half and half

1 t. rum extract

 

Combine sugar, butter and half and half in a small saucepan. Heat over low heat. Stirring occasionally, heat until you have a gentle boil. Remove from heat and stir in rum extract. when you are ready to slice and serve your cake, drizzle over individual serving pieces.