1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. Jello vanilla Instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients together; pour batter over nuts.

Bake 1 hour; cool. Invert on serving plate. Prick top; apply glaze.

If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. (Super Moist Golden Vanilla Mix)

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.

Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Optional: Decorate with border of sugar frosting or whipped cream.