From the Kitchen of: Allan Oliver
1 cup chopped walnuts
1 package lemon supreme cake mix
1 small package (3.4 oz) instant lemon pudding mix
1/2 cup Key lime juice
1/2 cup light rum
1/2 cup oil
4 eggs
Secret Sauce
1/4 cup butter
1/4 cup sugar
3 tablespoons light rum
2 tablespoons Key lime juice
Directions:
Preheat oven to 325 F.
Grease and flour a bundt pan,
Sprinkle walnuts over the bottom of the pan.
Blend dry cake mix, dry pudding mix, Key lime juice, rum, oil and eggs for 2 minutes. Pour over walnuts in pan. Bake for 50 minutes or until a toothpick inserted in the center comes clean.
Prepare Secret Sauce 10 minutes before cake is finished baking. Cream sugar and butter in a small saucepan until light colored and fluffy.
Stir in Key lime juice until evenly blended. Bring to a boil, stirring constantly. Remove from heat and stir in rum.
Remove cake from oven. While in pan, gently stab cake with sharp knife or toothpick.
Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it) Let the cake cool in the pan for 30 minutes before removing from pan.