1 pkg. yellow cake mix
1 sm. pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. rum
1/2 c. vegetable oil
1/2 c. or more chopped pecans

Combine all ingredients, except nuts. Mix well for 5 minutes. Grease and flour a bundt pan. Sprinkle the bottom with the chopped nuts. Pour batter onto the pan and bake at 300 degrees for 1 hour. Cool cake in pan and pour glaze over warm cake.

DRIZZLE GLAZE:

1/4 c. cold water
1 stick butter
1 c. sugar
1/2 c. rum

Combine water, butter and sugar in saucepan; bring to a boil and boil 1-2 minutes (don't over boil). Remove from heat and add rum. Drizzle while cake is still in the bundt pan. Let soak in about 30 minutes. Turn onto a serving plate.