1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 c. oil
1/2 c. cold water
1/2 c. Rum
1/2 c. chopped pecans, optional

If using chopped nuts, sprinkle in bundt pan before adding cake mix. Preheat oven at 325 to 350 degrees. Grease and dust bundt pan with flour. Beat eggs, combine well with all other ingredients. Bake about 1 hour.

GLAZE:

1/4 lb. butter
1 c. granulated sugar
1/2 c. rum

Melt butter, stir in sugar plus 1 tablespoon water. Bring to boil for a few minutes, stirring constantly. Remove from heat and stir in Rum, carefully. When cake is removed from oven, while still hot, and in pan, poke several holes in it and pour some of the glaze over it. Let cake cool 25 minutes in pan. Remove to dish and poke several holes in the other side of cake. Pour rest of glaze onto cake. This cake keeps several days in refrigerator and freezes well.