1/2 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Gold Puerto Rican rum

GLAZE:

1/4 lb. of butter
1/4 c. water
1 c. granulated sugar
1/2 c. rum

Preheat oven to 325 degrees. Grease a 10 inch tube pan, cover the bottom with chopped pecans. Mix cake ingredients together. Pour into tube pan. Bake 1 hour. Set to cool. Invert on serving plate. Prick the top with a fork. Drizzle glaze and brush on top.

Glaze: Melt butter and water and sugar. Boil 5 minutes. Stir occasionally. Stir in rum and drip on cake.

DIETITIAN'S NOTE:

To decrease cholesterol in this cake, use 1 cup egg substitute. Otherwise enjoy in moderation!