Rum Pound Cake (Easy recipe)

1 cup chopped pecans
1 pkg yellow cake mix
1 pkg instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup Puerto Rican rum/dark

Preheat oven to 325° F. Grease and flour bundt cake pan. Sprinkle pecans on the bottom. Mix all other ingredients together for 2 minutes. Pour batter into pan. Bake for one hour.

Invert on serving plate after it cools (10 min). Glaze: ¼ lb butter ¼ cup water 1 cup granulated sugar ½ cup rum Melt butter and stir in water and sugar. Boil 5 minutes stirring constantly. Stir in rum. When cooled drizzle and brush glaze evenly over the cake top.

Decorate with maraschino cherries and whipped cream. Delicious! ¡Buen provecho . . . !