1 c. chopped pecans
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Crisco oil
1/2 c. Bacardi Dark Rum

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi Dark Rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together for 2 1/2 minutes. Pour batter over nuts. Bake 1 hour and cool. Invert on a serving plate.

Prick top with a fork. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with whole maraschino cherries and whipped cream.