Bacardi Rum Cake - cooking recipe

Ingredients

1 (18 1/2 oz.) yellow cake mix (regular or pudding)
1 (3 3/4 oz.) pkg. Jell-O instant pudding (vanilla or chocolate)
1 c. pecans, chopped
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80% proof)

Preparation

Note:
If using cake mix with pudding in mix, omit instant pudding mix.
Use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2 cup.