1 c. chopped pecans
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. Jello instant vanilla pudding 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 10 inch tube pan or Bundt pan. Sprinkle nuts over bottom of pan. Combine all ingredients until well mixed and pour over nuts. Bake 1 hour at 325 degrees. Cool. Invert on serving plate. Prick top of cake with ice pick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

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

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.