1 c. chopped pecans
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bacardi dark rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top all over with small holes. Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze. Repeat until glaze is gone.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. sugar (NOT powdered)
1/2 c. Bacardi rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Pour over cake.