1 c. chopped pecans
1 orange supreme cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. Bacardi dark rum

Mix ingredients together. Sprinkle nuts over bottom of Bundt pan. Pour batter over nuts. Bake 1 hour at 325 degrees. Cool. Invert onto serving plate.

For Glaze: Melt 1/4 pound butter in saucepan. Stir in 1/4 cup water and 1 cup sugar. Boil for 5 minutes. Stir constantly while boiling. Remove from heat and stir in 1/2 cup dark rum. Prick top of cake and spoon and brush glaze evenly over top and sides. Allow cake to absorb all of the glaze.