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

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12" bundt cake pan.

Sprinkle nuts in bottom of pan. Mix all cake ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Repeat until glaze is used up.

GLAZE: Melt butter in saucepan. Stir in sugar and water. Boil 5 minutes, stirring constantly. Remove from heat and add rum.