-CAKE-
1 c  Pecans; chopped
3    Eggs
1/3 c  Oil
18 1/2 oz Yellow cake mix
1/2 c  ;Water, cold
1/2 c  Rum, dark (80 proof)

GLAZE
1/4 lb Butter
1 c Sugar, granulated
1/4 c ;Water
1/2 c Rum, dark (80 proof)

Preheat oven to 325F. Grease and flour 10″ tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top.
Spoon and brush glaze evenly over top and sides. Allow cake to absorb
glaze. repeat till glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate with border of sugar frosting or whipped cream.