Ho Ho Ho Rum Cake By Anonymous recipe Comments | 0 Favorites | 114 Print This is a very good cake with the flavors of rum and pecans. At Christmas I lay halved maraschino cherries on the top as well. Ho Ho Ho Rum Cake Ingredients 1 (18.25 ounce) package yellow cake mix1 (3.5 ounce) package instant vanilla pudding mix4 eggs, beaten1/2 cup cold water1/2 cup light rum1/2 cup vegetable oil1 (16 ounce) package chocolate frosting1/8 cup light rum1/2 cup chopped pecans Instructions 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. 2 Combine the cake mix, pudding mix, eggs, water, rum and oil. Mix until smooth and pour into prepared pan. 3 Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 25 minutes in pan before removing; remove and allow to cool completely. 4 Prepare the frosting by blending together the frosting and rum. Ice the cake and sprinkle 1/2 cup chopped pecans over the top. Seal in airtight container.