1 c. nuts (pecans), chopped
1 pkg. Duncan Hines yellow cake mix
1 pkg. vanilla instant pudding
1/2 c. water (or milk)
1/2 c. light rum
1/2 c. Wesson oil
4 eggs (room temperature)

Grease 1 large bundt pan. Sprinkle chopped pecans in bottom. Mix rest of ingredients by hand until just barely mixed and then with electric mixer for 2 minutes.

Bake at 325 degrees for 50 to 60 minutes. Remove cake from oven. While still hot, pour on Hot Rum Glaze. Leave in pan 30 minutes before removing to plate.

HOT RUM GLAZE:

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

Boil sugar, butter and water mixture for 3 minutes. Cool a minute and then add rum (so rum will not evaporate). Pour over hot cake.