1 c. chopped pecans
1 (18 1/2 oz.) pkg. yellow cake mix, use Duncan Hines without pudding
1 (3 3/4 oz.) pkg. Jello vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top with toothpick or fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.

Glaze:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi Rum (dark (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum. (Note: this cake is very moist and better eaten next day!).