1 c. chopped pecans or walnuts
1 (18.25 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling mix
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. 80 proof Bacardi amber rum

GLAZE:

1/2 c. butter
1/4 c. water
1 c. sugar
1/2 c. 80 proof Bacardi amber rum
Whipped cream for garnish (optional)

Preheat oven to 325 degrees. Grease and flour 19 inch tube pan or 12 cup fluted pan. Sprinkle nuts over bottom of pan. Combine all cake ingredients. Blend well. With electric mixer at medium speed, beat 2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prepare glaze in saucepan by melting butter over medium heat. Stir in water and sugar from heat and stir in rum. To glaze, prick evenly over top and sides, allowing cake to absorb glaze. Repeat until all glaze is used. If desired, decorate cake with a border of whipped cream. Serves 12.

If using cake mix with pudding already in it, omit instant pudding and use only 3 eggs and 1/3 cup oil.