Preheat oven to 350°F. Sprinkle pecans evenly onto bottom of well-greased fluted tube pan. Place cake mix, eggs, sour cream, 1/2 cup of the rum and oil in large bowl; beat with electric mixer on medium speed 2 min. or until well blended. Pour into prepared pan.
Bake 1 hour or until toothpick inserted near center of cake comes out clean; cool cake 10 min. in pan on wire rack. Remove cake from pan; cool completely.
Place sugar, butter and 2 Tbsp. water in small saucepan; bring to boil on medium heat, stirring frequently. Gradually add remaining 1/4 cup rum, stirring until well blended. Drizzle over cake slices.
Your loved ones will know it's a special occasion when you serve this indulgent rum cake.
Substitute PLANTERS Walnuts for the pecans.
For a change of pace, top cake slices with rum-flavored whipped topping. Just add 1 to 2 Tbsp. rum glaze to each cup of thawed COOL WHIP Whipped Topping; stir gently with wire whisk until well blended. Spoon over cake slices.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.