Baccardi Rum Cake

1 c Chopped pecans

1 pk Yellow cake mix

1 pk Vanilla pudding mix; 3.4 ozs

Or french vanilla pudding mi 4 Eggs

1/2 c Cold water

1/2 c Baccardi dark rum

-----rum sauce----- 1 Butter

1 c Sugar

1/4 c Water

1/2 c Baccardi dark rum

Grease and flour a bundt pan. Sprinkle pecans evenly on the bottom. Mix remainder of ingredients well, and pour over nuts. >> Bake at 350 degrees, or until a toothpick comes out clean. Remove from oven, and let sit a few minutes. Invert onto a rack. Using an icepick...poke holes all over cake (top, sides and bottom). Place back into bundt pan. Rum Sauce: In a saucepan, combine butter, water and sugar; bring to a boil for 5 minutes. Stir in Baccardi Rum...let cool completely.(This will be very syrupy.) Pour over cake, and let sit several minutes to soak up all of the syrup. Invert onto serving tray. NOTE: The person I got this recipe from, said she likes to let the cake set for 2 days before serving. To quote her: "This is absolutely delicious, and is very "rummy"...you may decrease the amount of rum used, if you think the flavor is too intense. Just use 1/2 of the Rum Sauce." -----