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

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. "Bacardi" dark rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Cool.

Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.