Cake:

1 pkg. Duncan Hines butter golden cake mix
1 small pkg. vanilla instant pudding
1/2 c. light rum
1/2 c. water
1/2 c. Crisco oil
4 eggs
1 c. chopped pecans
maraschino cherries (about 10), cut in half

Spray Bundt cake pan. Crumble pecans onto bottom of pan, followed by maraschino cherry halves. Mix rest of ingredients with electric mixer for 2 minutes. Pour into Bundt cake pan with the pecans and cherries in the bottom.

Bake at 325°F for 50 to 60 minutes. Remove cake from oven and while still hot, pour Rum Glaze over cake. Leave in pan 30 minutes.

Hot Rum Glaze:

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

Boil for 3 minutes and pour on hot cake.