CAKE:

1 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. French vanilla instant pudding
1/2 c. water
1/2 c. oil
1/2 c. rum
4 eggs (Egg Beaters may be used)

SAUCE:

1 stick butter
1 c. sugar
1/4 c. water
2 (4 oz.) rum

Cake: Sprinkle chopped pecans on bottom of greased tube or Bundt pan. Combine cake mix, pudding, water, oil and rum. Beat in eggs, one at a time. Pour batter into pan and bake 1 hours at 325 degrees. Let cool.

Sauce: Boil butter, sugar and water for 2 minutes; remove from heat and add rum. Leave cake in pan and punch holes in it (I use cake tester). Slowly pour sauce over cake until all sauce is absorbed.

Let cake cool completely before removing from pan. This freezes beautifully.