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CLASSIC BACARDI RUM CAKE 
1 c. pecans, chopped
1 pkg. yellow cake mix
1 vanilla instant pudding & pie mix
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 a bundt pan. Sprinkle nuts over bottom. Mix all cake ingredients together and pour over nuts. Bake 1 hour. Cool; invert on serving tray. Prick top and drizzle glaze over cake.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 15 minutes, stirring constantly. Remove from heat and stir in rum.
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