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1 c. chopped pecans
1 (18 1/2 oz.) pkg. yellow
cake mix
1 (3 3/4 oz.) pkg. instant
vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 12-cup Bundt
pan. Sprinkle nuts in bottom of pan. Mix remaining ingredi-
ents as directed on cake package. Pour batter over nuts and
bake 1 hour. Cool. Invert and prick top. Spoon and brush
glaze over cake.
Note: Cake may be baked in greased and floured 9 x
13-inch pan. Adjust baking time and temperature according to
cake package directions; add nuts to top after baking.

Bacardi Rum Cake Glaze:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. dark rum (80 proof)
Melt butter in saucepan. Stir in sugar and water. Boil
5 minutes, stirring constantly. Remove from heat and add rum.

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