1 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. (3 oz.) vanilla instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. dark rum (80 proof)
1/2 c. oil

If cake mix has pudding already in it, omit pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup.

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Sprinkle nuts on bottom of pan. Mix all cake ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Brush glaze on cake. Repeat until all glaze is absorbed.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Serve with whipped cream.