1/2 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding mix
1/2 c. light rum
1/2 c. water
1/2 c. cooking oil
4 eggs

Grease and flour Bundt pan. Crumble nuts in bottom. Place cake and pudding mix in large mixing bowl. Add rum, water, oil and eggs. Mix for 2 minutes.

Pour batter into cake pan and bake at 325°F for 50-60 minutes.

Remove from oven; leave cake in pan and pour on the hot rum glaze while cake is still hot. Leave cake in pan to cool 30 minutes, then remove.

HOT RUM GLAZE:

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

Place ingredients in small saucepan and boil 2-3 minutes before pouring on cake. Cake will settle some.