---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
       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