1 c. pecans, chopped
18 oz. yellow cake mix
3 3/4 oz. instant vanilla pudding
4 eggs
1/2 c. vegetable oil
1/2 c. cold water
1/2 c. Bacardi dark rum

GLAZE:

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

TOPPING:

1 pt. whipping cream
Grapes rolled in powdered sugar

Grease and flour a 10 inch tube pan. Chop pecans and sprinkle evenly over the bottom of the pan. Mix the cake mix, pudding, eggs, vegetable oil and water together in a bowl. Stir in the 1/2 cup of rum. Pour the batter over the pecans and bake at 325 degrees on the middle rack of the oven for 1 hour.

While cake is baking, melt the butter in a saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Allow to cool and stir in 1/2 cup rum. Remove the cake from oven and set on rack to cool.

Invert onto a serving plate when cool. Prick the top of the cake (where the chopped pecan layer is) with a fork and drizzle the glaze evenly over the top allowing it to soak into the cake. Top with whipped cream and garnish with grapes rolled in powdered sugar. Makes 16 servings.