1 c. chopped pecans
1 pkg. 2-layer size yellow cake mix (no pudding in the mix)
1 (4 serving size) pkg. instant vanilla pudding mix
4 eggs
3/4 c. cold water
1/4 c. cooking oil
1/4 c. dark rum
1 c. sugar
1/2 c. butter
1/2 c. water
1/4 c. dark rum
Sliced peaches
Whipped topping

Sprinkle the pecans evenly in bottom of greased and floured 10" fluted tube pan. In large mixer bowl, combine cake mix, pudding mix, eggs, the 3/4 cup water, the oil and the 1/4 cup rum. Blend well. Beat at medium speed of electric mixer for 2 minutes. Pour into prepared pan.

Bake in 325 degree oven for 50 to 55 minutes or until cake tests done. Cool in pan for 15 minutes. Invert on serving plate. Prick cake with long-tined fork. In saucepan, combine sugar, butter and the 1/2 cup water. Bring to boiling; boil 5 minutes, stirring constantly. Remove from heat. Stir in remaining rum. Heat through. Spoon hot glaze over warm cake.