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

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

Bake 1 hour at 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake and cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove form heat. Stir in rum.