1/2 c. pecans, chopped
1 pkg. yellow layer cake mix
1 pkg. vanilla instant pudding
1/2 c. light rum
1/2 c. water
12 c. cooking oil
4 eggs

Grease and flour bundt pan. Crumble pecans into bottom of pan. Place cake mix into large bowl. Add rum, water, oil and eggs. Mix 1 to 2 minutes. Pour batter into bundt pan and bake at 325 degrees for 50 to 60 minutes. Remove from oven, add hot rum glaze immediately (pour). Leave cake in pan 10 to 15 minutes and then remove.

HOT RUM GLAZE:

1 c. sugar
1 stick butter
1/2 c. light rum
1/2 c. water

Place in pan, boil 2 to 3 minutes.