1 c. chopped pecans
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum

Butter and flour bundt pan. Sprinkle nuts over bottom. Mix cake, pudding, eggs, water and oil well blended. Pour over nuts. Bake 1 hour at 325 degrees. Cool. Invert on serving plate. Prick the top of cake. Spoon glaze evenly over top and sides of cake.

GLAZE:

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

Mix and boil 5 minutes. Remove from heat and add rum. A very moist cake. Pretty with whipped cream piped around the edge.