Categories: Cakes 
      Yield: 12 servings 
  
           Cake: 
      1 c  Chopped pecans 
      1    18.5 oz yellow cake mix 
      1    3.75 oz pkg jello instant 
           Vanilla pudding mix 
      4    Eggs 
    1/2 c  Cold water 
    1/2 c  Wesson oil 
    1/2 c  Dark rum (80 proof) 
           Glaze: 
    1/4 lb Butter 
    1/4 c  Water 
      1 c  Sugar 
    1/2 c  Dark rum (80 proof) 
  
  Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients 
  together. Pour over nuts.  Bake 1 hour at 325 F.  Cool. Invert on 
  serving plate. Prick top and drizzle and smooth glaze evely over top 
  and sides. Allow cake to absorb glaze.  Repeat until glaze is used 
  up. Glaze: Melt butter in sauce pan.  Stir in water and sugar. Boil 5 
  minutes, stirring constantly. Remove from heat and stir in rum.