1 c. chopped pecans
1 pack yellow cake mix
1 pack (4 oz.) vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark rum

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10 inch tube or bundt pan. Sprinkle nuts on bottom of pan. Mix all cake ingredients together. Pour batter over nuts, bake for 1 hour. Leave to cool slightly in pan. Invert onto serving plate. Prick all over with knife.

Melt butter. Stir water and sugar to boil, boil for 5 minutes, keep stirring. Remove from heat, stir in rum (stir hard). Use teaspoon to slowly drizzle glaze over cake. Be sure cake soaks up rum.