1 c. chopped pecans (opt.)
1 pkg. yellow cake mix
1 pkg. vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Bacardi dark rum

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Sprinkle pecans over bottom of pan.

Mix all cake ingredients together. Pour batter over pecans in pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum.

OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.