CAKE:

1 c. pecans OR walnuts
1 (18 1/2 oz.) yellow cake mix (pudding in the mix)
3 eggs
1/2 c. cold water
1/3 c. Wesson oil
1/2 c. Bacardi rum

GLAZE:

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

Grease and flour 12 cup bundt or 10 inch tube pan. Sprinkle nuts on bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour. Cool. Put cake on dish. Prick top with fork. Brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove and stir in rum.