CAKE:

1 c. chopped pecans
1 yellow cake mix (Duncan Hines gold)
1 pkg. Jello instant French vanilla pudding
4 eggs
1/2 c. milk
1/2 c. oil
1/2 c. Meyer's dark rum

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. brown sugar
1/2 c. Meyer's rum

Preheat oven to 325 degrees. Grease with shortening a 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix cake ingredients together; pour over nuts. Bake 1 hour. Cool. Invert on serving plate.

Prick holes all over top of cake with the end of a skewer. Spoon and brush glaze evenly over top and sides. Drip glaze into the holes poked by the spoon. Allow the glaze to seep into the cake and be absorbed. Repeat until all glaze is used.

GLAZE: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Return to heat and stir until it thickens some and reaches the soft-ball stage on a candy thermometer. The glaze is now ready to go on to the cake.