1 c. chopped pecans
18 1/2 oz. pkg. butter cake mix with vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi rum (I use Gallo cream sherry)
1 stick butter
1/4 c. water
1 c. granulated sugar
1/2 c. rum or sherry

For cake, preheat oven to 325 degrees, oil and flour 12 cup bundt pan. Sprinkle nuts on bottom of pan. Mix cake mix, eggs, 1/2 cup cold water, oil and 1/2 cup bacardi rum together, pour over nuts. Bake 1 hour, cool. Invert onto serving plate, prick top and spoon or brush glaze evenly over top and sides, use all the glaze.

For glaze, melt butter in sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, add rum or sherry.