Cake:

1 c. finely chopped pecans or walnuts
1 pkg. plain yellow cake mix
1 pkg. vanilla instant pudding mix
1/2 c. dark rum
1/2 c. vegetable oil
1/2 c. water
4 eggs

Glaze:

1/2 stick butter
3 tbsp. water
3/4 c. sugar
1/3 c. rum

Preheat oven to 325°F. Oil and flour a 12-cup Bundt pan. Sprinkle bottom with nuts; set aside.

Mix cake mix, pudding mix, rum, oil, water and eggs in a large mixing bowl. Blend on low for 1 minute. Mix on medium speed for 2 minute, scraping down sides. Pour batter into prepared pan.

Bake cake 58 to 60 minutes. Cool for 20 minutes, then invert on platter/serving plate. Poke holes in the top of the cake with a wooden skewer or toothpick.

Melt butter in a small saucepan. Add water and sugar. Increase heat to medium and bring to a boil. Reduce heat slightly and let glaze simmer until thickened, 4 to 5 minutes, stirring constantly. Remove from heat and add rum. Spoon glaze over the warm cake, allowing it to seep into the holes and drizzle down sides and into center of cake. Allow cake to cool completely before slicing.