1 pkg. instant vanilla pudding
1/2 c. light rum
1/2 c. water
1/2 c. oil
4 eggs
1 pkg. Swiss chocolate cake mix
1/2 c. chopped pecans

GLAZE:

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

Grease bundt pan and sprinkle bottom with chopped pecans. Mix in bowl the pudding mix, rum, water, oil, eggs and cake mix. Pour into bundt pan and bake at 350 degrees for 50-60 minutes.

Glaze: Mix in pan sugar, butter, 1/4 cup rum and 1/4 cup water. Boil hard 2-3 minutes. Spoon glaze over warm cake. Let cake rest 15 minutes before inverting.