1 c. chopped pecans
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. vegetable oil
1/2 c. cold water
1 c. Bacardi dark rum
1/4 lb. butter
1/4 c. water
1 c. white sugar

Grease and flour 10-inch tube pan and sprinkle nuts evenly over the bottom of the pan.

Mix the cake mix, pudding, eggs, oil and water together in a mixing bowl.

Stir in 1/2 cup rum and pour batter over the pecans.

Bake in 325 degree oven for 1 hour. Allow cake to cool. Invert onto serving plate. Prick top of cake with a fork and drizzle glaze over top. Allow to soak in.

RUM CAKE GLAZE:

Melt in a saucepan:

Butter
Water
Sugar

Boil for 5 minutes stirring constantly. Allow to cool and stir in 1/2 cup rum.

Drizzle Glaze over cake evenly on the top allowing it to soak into the cake.