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

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter into pan over nuts. Bake 1 hour; cool, invert onto a serving plate.

Prepare glaze; drizzle glaze over top and sides of cake, using a small amount of glaze each time, allowing cake to absorb the glaze. Repeat until all of the glaze is used.

TO PREPARE GLAZE: Melt butter in saucepan, stir in water and sugar; boil 5 minutes, stirring constantly. Remove from heat and stir in the rum. Drizzle over the top and sides of the rum cake, allowing glaze to be absorbed by the cake.