CAKE:

1 c. pecans, chopped
1 (18 oz.) pkg. yellow cake mix (with pudding in mix)
1 3/4 oz. pkg. vanilla instant pudding (only use if you buy mix without pudding)
4 eggs
1/2 c. Wesson oil
1/2 c. Bacardi (80 proof) dark rum

GLAZE:

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

Preheat oven to 350 degrees. Grease and flour Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour. Invert on serving plate, prick top. Drizzle and smooth glaze over top and sides. Allow cake to absorb. Repeat until glaze is absorbed.

GLAZE: Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in rum.