1 c. chopped nuts
18 oz. pkg. yellow cake mix
3 3/4 oz. pkg. instant vanilla pudding
4 eggs
1/2 c. Wesson oil
1/2 c. dark rum 80 proof
1 c. cold water

Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour. Cool.

Invert on serving plate. Prick top. Drizzle and smooth 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. dark rum

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