1/2 c. finely-chopped pecans or pecan meal
1 (2 layer size) yellow cake mix without pudding
4 eggs
1/2 c. oil
1/2 c. golden rum
1/4 c. water

Using solid shortening, grease well a microwave bundt pan. Sprinkle pecans in pan and tilt to coat. Sift cake mix into a mixing bowl. Add pudding mix, eggs, oil, rum and water. Blend well using a wooden spoon. Pour batter into prepared pan and level.

Rotating cake every 3 minutes, microwave on 50-percent (medium) power 8 minutes; then on high 4 to 4 1/2 minutes. When the cake tests done, cover and let stand flat on counter while making Rum Sauce.

RUM SAUCE:

1/2 c. butter
1 c. sugar
1/4 c. water
2 tbsp. golden rum

Combine butter, sugar and water in a 4-cup glass measure. Microwave on high power two minutes, or until mixture bubbles. Stir and microwave on high power one minute after mixture begins to boil. Stir in rum. Using a skewer or cake tester, poke holes at one inch intervals over cake surface. Immediately pour sauce over cake still in pan. Let stand five minutes or until cake absorbs sauce. Invert on cake platter. Makes 16 servings.