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

Sprinkle pecans on bottom of 10 inch tube pan or 12 inch Bundt pan. Mix remaining ingredients. Pour over nuts. Bake 1 hour. Cool. Invert onto serving plate. Prick top. Spoon and brush glaze (recipe follows) over top and sides. Repeat until glaze is used up.

GLAZE:

1/4 c. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi rum

Melt butter in sauce pan with water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with whipped cream.