Grease and flour 10 inch Bundt pan. Sprinkle with:

1/2 c. chopped nuts

Combine in large mixer bowl:

1 (18 1/2 oz.) pkg. yellow cake mix (I prefer Pillsbury Plus)
1 sm. pkg. vanilla instant pudding
1/2 c. water
1/2 c. salad oil
1/2 c. dark rum
4 eggs

Beat for 4 minutes on medium speed. Pour batter over pecans in tube pan. Bake at 325 degrees for 55-60 minutes. Let cake cool in pan for 10 minutes; turn out and glaze.

HOT RUM GLAZE:

Combine in large saucepan:

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

Boil for 3 minutes. Pour over hot cake.