1/2 c. chopped pecans
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling mix
1/2 c. light rum
1/2 c. water
1/2 c. salad oil
4 eggs
Hot rum glaze (see below)

Grease and flour a 10 inch tube pan or bundt pan; sprinkle chopped pecans over bottom.

Combine cake mix, pudding mix, rum, water, salad oil, and eggs; beat exactly 2 minutes at medium speed of an electric mixer.

Pour batter into tube pan; bake at 325 degrees for 50 to 60 minutes. Pour Hot Rum Glaze over hot cake. (The glaze will cause cake to settle in pan). Allow cake to cool in pan 30 minutes before turning out. Makes one cake.

HOT RUM GLAZE:

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

Combine all ingredients; boil 2 or 3 minutes. Makes about 1 cup.