on the menu

Happy Halloween! This year I gave up giving out candy because with commuting we just don't get home early enough.  By the time we normally get home it's just the teenagers who scare the living you know what out of me.  The upside: no candy!

No, this is not our lunch for the week (although this would more than make up for not having any Halloween candy!).  It was supposed to be for a potluck at Jay's work, but he conveniently "forgot".  This is my go to dessert because it easy and simple.

Rum Cake
1 cup chopped pecans
1 package Duncan Hines yellow cake mix
1 package French Vanilla instant pudding
4 eggs
1/2 C dark rum
1/2 C oil
1/2 C water

Glaze
1/4 C butter
1 C sugar
1/4 C water
1/2 C dark rum

Preheat oven to 325 degrees.  Butter and flour bundt pan.  Sprinkle nuts in bottom of pan.  Mix remaining ingredient will.  Pour into pan over nuts.  Bake for one hour.  Cool inverted onto serving plate. 

For glaze, melt butter on low, then stir in sugar and water.  Boil for 5 minutes, stirring constantly.  Remove from heat and stir in rum.  Cool the glaze slightly then drizzle evenly over top and sides.