My Aunts Earlene and Willene are my Granddaddy Jackson’s twin sisters. So, they are my great-aunts. Other than being called “great” they are more than great. Fantastic, precious, and priceless. My Aunt Willene died in June, 2003. Both Willene and Earlene use the same recipe for this cake. I wish everyone could have aunts like these two. They are so loving, and would give you the shirt off of my back. My Uncle Bob and Aunt Earlene live in North Carolina, and share part of their land with my parents for their garden. Again, my Aunt Earlene and Uncle Bob share their vegetables and their blackberries with all of us! I miss my Aunt Willene, and I love my Aunt Earlene more than words can say.

  • 1 yellow cake mix

  • 1 box instant vanilla pudding

  • 1 stick butter, melted

  • 4 eggs

  • 1 Tablespoon Rum (with water to form one cup.)

  • ½ cup chopped nuts (optional)

Mix all above and pour into a tube pan with nuts on the bottom of the pan (optional) and bake at 300 for 55 minutes.


  • ½ cup sugar

  • ¼ cup butter

  • 1/4 cup water

  • 3/4 cup rum

Boil sugar, butter and water for 3 minutes or until it is thick enough. Remove from the heat and stir in the rum. Pour on top of cake as soon as the cake comes out of the oven. Allow this to sit for 5-10 minutes; then invert the cake onto a plate and carefully prick holes all over the cake with a fork. Add more rum sauce.