Rum Cake - cooking recipe

Ingredients

1 c. chopped pecans
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) instant pudding
4 eggs
1/2 c. water
1/2 c. Wesson oil
1/2 c. dark (or any flavor) rum

Preparation

Preheat oven to 325\u00b0.
Grease and flour 10-inch 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 to allow cake to absorb glaze. Repeat until glaze is used up.