Sherry Pound Cake - cooking recipe

Ingredients

1/2 c. chopped pecans
1 box Duncan Hines yellow butter cake mix
1 small box vanilla instant pudding mix
1/2 c. sherry (cooking)
1/2 c. Wesson oil
4 eggs

Preparation

Grease and flour Bundt pan.
Place pecans in bottom.
Beat other ingredients together and pour into Bundt pan.
Bake at 325\u00b0 for 1 hour.
Cool 10 minutes.
Make holes in cake with toothpick. Add half of hot glaze while in pan.
Set 30 minutes.
Turn out and put remaining glaze on cake.