1 cup chopped pecans
1 package yellow cake mix
1 small package instant vanilla pudding
1/2 cup dark Bacardi rum
4 eggs
1/2 cup water
1/2 cup cooking oil
Preheat oven to 350 degrees.
Grease and flour bundt cake pan. Sprinkle chopped pecans evenly around bottom of pan. Wisk together cake mix and pudding mix. Add rum and eggs. Beat with electric mixer on medium speed for 4 minutes. Pour batter into prepared pan and bake for 1 hour. Cool 10 minutes. Prick all over top of cake with a fork. Pour glaze over top and let sit for at least four hours before serving.
Rum Glaze
1/2 stick butter
2 T water
1/2 cup sugar
1/4 cup dark Bacardi rum
Mix together water, sugar, and butter in small saucepan. Bring to a boil. Boil over medium heat for 5 minutes, stirring constantly. Mixture will become thick and will pull away from saucepan. Add rum, keeping face away from pan to avoid the alcohol cloud which will billow up! Stir vigorously and remove from heat. Pour slowly over top of cake.
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