Directions:

Mix 1 package yellow cake mix with 1 large box instant vanilla pudding. Add 4 eggs well beaten, 1/2 cup water, 1/2 cup vegetable oil, 1/2 cup Puerto Rican Rum and mix for 2 minutes. (I always use Appleton Estate Rum).
Grease and flour a large Bundt Pan. Arrange 1/2 cup of chopped pecans in bottom of pan. Pour batter into pan and bake for one hour.
Cool for 10 minutes.
Make sure all edges of cake have pulled away from the sides and center of the pan.
Invert onto cake platter that has edges, so that your glaze will stay on the platter.
Using a wooden skewer, poke holes in the top of the cake. I also poke holes in the creases of the cake pan design.
Pour glaze all over.
Recipe for Glaze:
One cube butter, 1/4 cup water, 1 cup granulated sugar, 1/2 cup Puerto Rican Rum.
Melt butter and stir in water and sugar. Boil for 5 minutes, stirring constantly. Stir in rum. When cooled, brush glaze over cake. Enjoy!