Ryan's Triple P Rum Cake - Easy

Ingredients

• 1 (18 ounce) box butter pecan cake mix (Winn-Dixie)
• 1 (1 1/2 ounce) box vanilla pudding mix (Winn-Dixie)
• 4 eggs (regular eggs)
• 1/2 cup vegetable oil (Winn-Dixie)
• 1/2 cup rum (your choice what brand)
• 1/2 cup butter (Winn-Dixie)
• 1 (28 ounce) bag pecans (Winn-Dixie)
• 1 (15 ounce) can pumpkin pie filling (Winn-Dixie)

Topping (Optional)

• 16 ounces french vanilla cool whip (1 large tub had too use regular Winn-Dixie didn't have Vanilla)
• 8 ounces crushed pineapple (Winn-Dixie)
• 3 1/2 ounces coconut cream pudding mix (Winn-Dixie)
• 1 1/3 cups ronrigo pineapple coconut rum (your choice what brand & might want less if you do not want a strong rum taste)

Directions

1. 1

   In a large bowl mix, pecan cake mix, box of vanilla pudding, 4 eggs, 1/2 cup veg oil, 1 stick butter, 1 can pumpkin filling 1/2 cup rum.

2. 2

   Once mixed preheat oven to 325°F.

3. 3

   Take bunt cake pan spray with butter, put wax paper on the bottom, once paper is settled put enough pecans on top to cover the paper.

4. 4

   Once covered pour stuff you mixed into the pan.

5. 5

   Bake at 325°F for 55-65 minutes. Use the toothpick test to check it make sure its solid.

6. 6

   Mix all 4 items for the topping in a bowl and put back into fridge with plastic wrap covering it.

7. 7

   **The topping is best used not on the cake but on the side.**.