1 box yellow cake mix with pudding
4 lg. eggs
3 oz. pkg. vanilla pudding mix
1/2 c. Crisco or other vegetable oil
1/2 c. Bacardi rum
3/4 c. pecans (pulverized)

Mix ingredients for 3 minutes. Beat eggs and add to cake mixture. Line Bundt cake pan with finely chopped pecans. (Before lining with pecans, mix solid Crisco shortening with a little flour and spread all over inside of pan - then line with pecans.) Bake at 350 degrees for 50 minutes.

GLAZE:

1 stick butter
1 c. granulated sugar
1/8 c. rum
1/8 c. water

Make holes in cake with a swizzle stick or long toothpick. Pour slowly over cake. Let cake cool. Heat glaze mixture again and pour over cake again. Let cake age (tightly sealed) for 3 or 4 days before serving.