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

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan. Sprinkle nuts over bottom of pan. Combine cake mix, pudding mix, eggs, water, oil and rum in large mixing bowl. Mix thoroughly. Pour batter over nuts. Bake 1 hour.

Invert cake into service plate, nut side up. Cool slightly. Take ice pick and pick holes in top of cake. Drizzle glaze over top and sides of cake. Allow it to absorb.

GLAZE FOR BACARDI RUM CAKE:

1 c. butter
1 c. sugar
1/2 c. water
1/2 c. dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle over top and sides of cake.