Rum Rum Cake

1 cup chopped or whole pecans

1 package yellow cake mix

1 small package instant vanilla pudding mix 

4 eggs 

1/2 cup water

1/2 cup vegetable oil 

1/2 cup dark rum 

1/2 cup butter

1/4 cup water 

1 cup white sugar 

1/2 cup dark rum

Preheat oven to 325. Grease and flour a 10 inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. Sometimes I keep the pecans whole and lay them in the bundt pan neatly for a pretty presentation. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake 60 minutes, or until a toothpick inserted into the cake comes out clean. Towards the end of baking time make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum and pour glaze over top and sides. Allow cake to absorb the glaze and remove the cake from the pan onto a serving plate. Very rich desert but very good. Its great for Thanksgiving and Christmas.