1 c. pecans
1 yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant Jello pudding
4 eggs
1/2 c. cold water
1/2 c. Barcadi Rum (light)

Mix above, except for nuts. Sprinkle nuts into bottom of greased tube or bundt pan. Pour cake mixture over nuts. Bake 1 hour at 325 degrees. Let cool enough to come out of pan. Punch holes in cake and pour glaze over.

GLAZE:

1 stick butter
3/4 c. granulated sugar
1/4 c. Karo syrup
1/2 c. rum

Melt butter in pan. Stir in Karo and sugar. Boil 5 minutes, stirring constantly. Remove from heat and pour in rum. Spread on cake.