1 1/2 c. chopped pecans
1 can cherry pie filling
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz). pkg. vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum, 80 proof

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup bundt pan. Sprinkle 1/2 cup of nuts over bottom of pan. Mix all ingredients together except the cherry pie filling and nuts. Pour half of batter over nuts in pan. Add cherries and the rest of the nuts to the pan; add other half of batter to pan covering nuts and cherries. Bake 1 hour. Cool and invert on serving plate. Cut cake into slices and drizzle glaze evenly over top and sides of cake. Pull pieces apart and let cake absorb glaze, repeating until glaze is used up.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c Bacardi dark rum, 80 proof

Melt butter in saucepan. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Frost cake