1/2 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Gold Puerto Rican Rum

Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan.

Mix all cake ingredients together. Pour batter over pecans in pan. Bake ONE hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.

GLAZE:

1/4 lb. butter
1/4 c. water
3/4 c. granulated sugar
1/2 c. Gold Puerto Rican Rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in Rum.