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

GLAZE:

1/4 lb. butter
1 c. granulated sugar
1/4 c. water
1/2 c. bacardi dark rum (80 proof)

Note: If cake mix has pudding in it - omit instant pudding. Use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup.

Preheat oven to 325 degrees and flour 10 inch tube pan or 12 inch Bundt pan.

Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter 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.

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

Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powdered sugar.