Rum Cake

I don't often like recipes that call for mixes, but this one is a classic. Again, my mother gave it to me over 25 years ago, and it never fails.

1 cup chopped pecans in bottom of greased and floured bundt pan. Preheat oven to 325 degrees.

Batter:

1 pkg yellow cake mix

1 (3 3/4 oz) pkg instant vanilla pudding

4 eggs

1/2 cup vegetable oil

1/2 cup rum

1/2 cup water

Mix and beat 4 minutes. Pour on top of pecans and bake for 1 hour.

Let cool 5 minutes and turn onto plate (with a lip). Prick top and pour on the following glaze:

1 stick butter

1/2 cup rum

1/4 cup water

1 cup sugar

Melt butter, stir in water and sugar, and boil for 5 minutes. Stir while heating. Take off heat. Stir in rum. Slowly pour over cake - may not take all the glaze.