Bacardi Rum Cake

Ingredients 

• 1 cup chopped pecans
• 1 package yellow cake mix (pudding in the mix)
• 1 package jell-o instant pudding
• 1 egg
• 1/2 cup cold water
• 1/2 cup vegetable oil
• 1/2 cup Bacardi dark rum

• 1/4 pound butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup Bacardi dark rum

Preheat oven to 325 F. Grease and flour a 10 inch tube pan. Sprinkle pecans over the bottom of the pan. Mix all the cake ingredients together.  Pour batter over pecans in the pan. Bake 1 hour. Set on rack to cool. 
Invert on serving plate. Poke top with fork or toothpick. Drizzle and brush glaze evenly over the top. 
For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. 

Optional: 
Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.
Serve with seedless green grapes dusted with powdered sugar.