1 c. chopped pecans or walnuts
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. dark (80 proof) rum

GLAZE:

1 stick butter
1/4 c. water
1 c. sugar
1/2 c. dark rum

Grease and flour tube pan. Sprinkle nuts on bottom of pan - mix all cake ingredients together. Pour batter over nuts. Bake at 325 degrees for 1 hour. Cool. Invert on serving platter. Prick top. Drizzle glaze over top and sides allowing cake to absorb. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stir constantly. Remove from heat. Stir in rum.

Serves 8-10.