Rum Cake

Cake:

1 c. chopped pecans

1 package golden butter or yellow cake mix

1 ¾ oz. package instant vanilla pudding

4 eggs

½ c. cold water

½ c. oil

½ c. bacardi dark rum

Glaze:

¼ c. margarine, melt in pan

¼ c. water

½ c. rum

1 c. sugar

Add all ingredients to saucepan, boil 5 minutes.

Bake cake 325 degree oven for 1 hour. Pour chopped pecans into the bottom of greased and floured bundt pan. Cool in pan 15 minutes, invert onto serving plate. Cool. Prick top of cake with large kitchen fork. Drizzle and smooth glaze evenly over cake.