CAKE:

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

GLAZE:

1 stick butter
1/4 c. water
1 c. granulated sugar
1/4 c. dark rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Sprinkle pecans evenly over bottom of pan. Mix cake mix, pudding, eggs, oil and water together. Stir in dark rum. Pour batter over pecans and bake 1 hour on middle rack.

GLAZE: Melt butter in saucepan. Add water and sugar. Boil 5 minutes, stirring constantly. Allow to cool and stir in 1/4 cup rum. When cake is cool, prick deeply all over with fork and drizzle glaze evenly over the top. (Take your time.) drizzle - allow cake to absorb - drizzle, etc. until glaze is used up.