Jamaican Rum Cake

1/2 C. chopped pecans

1 (18.25 oz.) box yellow cake mix

1 small box instant vanilla pudding

4 eggs

1/2 C. vegetable oil

1/2 C. water

1/2 C. dark rum

Glaze:

1 stick (1/2 C.) butter

1 C. sugar

1/4 C. water

1/4 C. rum

Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.

Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.

While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.