Rum Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. salad oil
1/2 c. water
1/2 c. Bacardi dark rum
1 c. chopped pecans

Preparation

Preheat oven to 325\u00b0.
Grease and flour 10-inch tube or 12-cup Bundt pan.
Sprinkle chopped pecans over bottom of pan.
Stir dry pudding mix into the cake mix.
Mix the cake ingredients together as per package directions.
Pour cake batter over the nuts.
Bake 1 hour.
Cool in pan for 25 minutes; then invert on serving plate to finish cooling.
Prick top of cake.
Drizzle glaze over top and sides allowing cake to absorb it.
Repeat until glaze is used.