1/2 cup butter k (1/2 cup = 1 stick)
1/4 cup granulated sugar
1 pkg (10 oz each) dried tropical fruit mix, chopped (10 oz = about 2 cups)
1-1/4 cups water, divided
1/2 cup dark rum
1 cup chopped pecans or walnuts, toasted
1 pkg (18.5 oz each) yellow cake mix
1 pkg (3.4 oz each) vanilla instant pudding mix
4 large eggs
1/2 cup Vegetable Oil
1 tablespoon grated orange peel
Fresh Whipped Cream
Preheat oven to 350°F. Spray 12 mini-bundt pan cups (or 6 mini loaf pans (5-3/4 x 3-1/4 x 2-inch) with baking spray.
Combine butter and sugar in small saucepan over medium heat; stirring until melted. Add fruit mix, 1/4 cup of the water and rum. Increase heat to high and bring to boil. Reduce heat and simmer, uncovered, 2 to 3 minutes or until consistency of syrup, stirring frequently. Drain fruit mixture, reserving syrup.
Combine drained fruit and nuts in small bowl; evenly distribute into bottoms of prepared pans.
Combine with dry cake mix, dry pudding mix, the remaining 1 cup water, the eggs, oil and orange peel in large bowl with electric mixer on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter evenly into pans over fruit.
Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat reserved syrup over medium heat and brush over tops and sides of cakes. Cool completely. Serve with a dollop of whipped cream.