Bob's Rum Cake

Our friend Bob made this cake for us and we loved it.  It is easy and foolproof, as it uses mixes (both cake mix and pudding mix! :)

Cake:
1 cup chopped pecans
1 package yellow cake mix (use Duncan Hines "Butter Golden" if you can find it)
1 package (3.4 oz) instant French vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum (light rum works too)

Glaze:
1/2 cup butter (1 stick)
1 cup granulated sugar
1 cup water  (reduce to 1/4 cup for thicker glaze)
1/2 cup dark rum (or light)

Preheat oven to 375°.  Grease and flour a bundt pan.  Sprinkle the chopped pecans in the bottom of the bundt pan.  In a large mixing bowl, combine the remaining cake ingredients.  Beat with an electric mixer for 2-3 minutes or beat by hand with a whisk until smooth and satiny and there are no more lumps.  Pour batter evenly over the pecan pieces into the bundt pan.  Bake the cake for 1 hour until a utensil comes clean after inserted into the center.

During the last 15 minutes of baking, make the glaze.  Heat the butter, water, sugar, and rum for the glaze in a medium sauce pan until it comes to a rolling boil and the sugar is dissolved.  Let cool slightly for a few minutes.

When the cake is done baking, let it cool for a few minutes.  With a long skewer, poke holes from the bottom through to the top, while it is still in the bundt pan.  Ladel the glaze over the cake, and let it cool in the bundt pan for a few hours, and turn onto a plate to serve.  It is even better if it is made a day ahead, as the flavors have time to mellow.