Ingredients
For the Cake
1 cup chopped pecans
1 pkg yellow cake mix
1 pkg vanilla instant pudding (4 srv size)
4 eggs
1/2 cup water
1/4 cup oil
For the Glaze
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup dark rum
Preparation
Grease a 10" bundt pan and sprinkle the bottom with the chopped pecans.
Combine remaining cake ingredients in a large mixing bowl. Blend, then beat at medium speed for 4 minutes. Pour into prepared pan.
Bake at 325 degrees for about 1 hour until cake begins to pull away from sides of the pan. Cool 15 minutes.
While cake cools, prepare glaze by combining butter, water, and sugar in a medium saucepan over medium-high heat until mixture boils. Boil for 5 minutes, stirring constantly. Stir in rum.
Pour warm glaze over cake while it is stil in the pan. Allow glaze to drizzle over sides of cake, shaking pan side-to-side to allow glaze to distribute. Let stand 10 minutes, then turn cake out of pan onto serving platter.
