Amount
Ingredient
Preparation





---

cake



1
cup
pecans

chopped



1
each
cake mix, yellow





1
each
pudding mix, instant

vanilla



4
each
eggs





1/2
cup
water

cold



1/2
cup
vegetable oil





1/2
cup
dark rum

(80 proof)





---

glaze



1/4
pound
butter





1/4
cup
water





1
cup
sugar





1/2
cup
dark rum

(80 proof)

 Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts.  Bake 1 hour at 325 F.  

Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely  over top and sides. Allow cake to absorb glaze.  Repeat until glaze is  used up. 

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