1 c. chopped pecans or walnuts
4 eggs
1/2 c. cold water
1/2 c. dark rum
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla pudding (instant)
1/2 c. oil

Preheat oven to 325 degrees. Grease and flour a 10" tube or 12-cup bundt pan. Sprinkle nuts over the bottom of the pan. Mix together the pudding mix, cake mix, eggs, cold water, oil and rum. Bake for 1 hour. Cool and invert on serving plate. Glaze cake.

GLAZE:

1 stick butter
1/2 c. sugar
1/4 c. water
1/2 c. dark rum

Melt butter in saucepan. Stir in water and sugar. Boil for five minutes, stirring constantly. Remove from heat, add rum. Prick top of cooled rum cake. Drizzle and smooth glaze evenly over the top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.