I've been known to be such a fanatic for "from scratch" cookin' that I've made my own vanilla wafers for banana pudding and hand whipped eggs for angel food cake instead of using beaters. (Yeah, I'm weird ) However, this recipe passed on from my late grandma is always a winner so I'll share my secret that is far from scratch.
1/2 cup chopped pecans
1 box Jello French vanilla instant pudding mix
1 box yellow butter recipe cake mix
1/2 cup vegetable oil
1 cup rum
Grease and flour tube pan. Put nuts in bottom. Mix other ingredients in mixing bowl for 2 minutes. Pour into pan. Bake at 325 for 50-60 minutes. Pour on glaze and let cool before removing from pan.
1 cup sugar
1/2 cup butter
1/2 cup rum
Boil glaze ingredients for 2 or 3 minutes and pour on warm cake while it is still in the pan.
You can interchange rum with whatever you prefer. I've used Wild Turkey Honey Liqueur, Prichard's Peach Mango Rum Liqueur, among others. MeMe never used real rum, being a teetotaler, and always had rum "flavoring" around the house. God rest her soul, she never knew what she was missin' out on.