1 cup chopped pecans or walnuts
1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) vanilla flavor instant pudding (Jello)
4 eggs
1/2 cup water
1/4 cup oil

Sprinkle nuts evenly in bottom of 10-inch tube or fluted tube pan that has been greased and floured or sprayed with Pam pure vegetable cooking spray.

Combine remaining ingredients in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan.

Bake at 325°F for about 1 hour or until cake begins to pull away from sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes.

Prepare rum glaze. Invert cake onto serving plate. Prick with cake tester or wooden pick. Carefully spoon warm glaze over warm cake.

RUM GLAZE:

1/2 cup (1 stick) butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum (80 proof)

Combine butter, water and sugar in saucepan. Stir until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in 1/2 cup rum; bring just to boil.