from: Paula Kafer
Ingredients
1 cup pecans, chopped
1 yellow cake mix with pudding
3 eggs
1/3 cup oil
1/3 cup cold water
½ cup dark rum
1 stick butter
¼ cup water (for stronger rum taste reduce or omit)
1 cup sugar
½ cup dark rum
Directions
Grease a Bundt or tube pan (tube pan gives you a better surface for the glazing). Place chopped nuts on bottom of pan. Combine cake mix with eggs, oil, water and rum. Pour batter over nuts and bake at 325° for 1 hour. Cool. While it cools, prepare the glaze. Melt butter in a sauce pan. Stir in water and sugar and boil five minutes. Stir in rum. Loosen cake from pan and invert on large plate. Pierce top of cake with a utility fork and drizzle glaze over, letting it soak in. Continue poking and soaking till all glaze is used.