1 c. chopped nuts (pecans or almonds)
1 (18 1/2 oz.) yellow cake mix
1 sm. instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum

Make in a tube or bundt pan. Grease and flour pan. Spread chopped nuts evenly over bottom of pan. Pour batter evenly over chopped nuts. Bake at 325 degrees 1 hour. When removed from oven, let stand and cool 15 minutes.

Then invert over cake plate. When cake is completely cool take a long tined fork and poke holes in top and sides and pour warm glaze all over it.

GLAZE FOR RUM BUTTER CAKE
1/4 c. butter
1/4 c. water
1 c. sugar
1/2 c. dark rum

Melt butter. Add sugar and water. Boil 5 minutes, stirring constantly. Take off heat and add rum. While still hot, pour over cake so it runs over cake and into holes from fork.

Use fairly deep cake plate so you can scoop glaze up to pour over cake while it is still warm and runny.