1 c. chopped nuts
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) Jello vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. bacardi dark rum

Preheat oven to 325 degrees and flour 10 inch tube or 12 inch Bundt. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool invert on serving plate pick top drizzle and smooth glaze 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 from heat. Stir in rum.