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

Bake cake in greased and floured 10 inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool, invert on plate. Prick top. Spoon and brush glaze on top and sides of cake until all of glaze is used.

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, add rum. Decorate with whipped cream.