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1 1/2 cups chopped pecans

1 (4-ounce) package instant vanilla pudding

4 large eggs

1 (18.25-ounce) package yellow cake mix

1/2 cup water

1/4 cup vegetable oil

1/2 cup dark rum

 

Glaze (recipe follows)

1. Preheat oven to 325*F (160*C). Grease and flour tube pan. Sprinkle 1/2 cup nuts in bottom of pan evenly.
2. Combine cake mix, pudding, eggs, water, oil and rum. Beat at medium speed 4 minutes. Beat in remaining 1 cup nuts with mixer just until blended. Pour into prepared tube pan.
3. Bake for 1 hour, or until cake tests done when wooden pick inserted in center comes out clean. Transfer to rack and let cake stand 10 to 15 minutes before removing from pan and prick holes in top and sides. Drizzle glaze over top and sides.

Glaze:

 

1/2 cup butter

1/4 cup water

1 cup granulated sugar

1/2 cup dark rum

1. Melt butter in saucepan. Stir in water and sugar. Bring to boil and remove from heat. Stir in rum and mix well. Glaze cake.