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

GLAZE:

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

Preheat oven at 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter over nuts. Bake 1 hour. Cool and then invert on serving plate. Prick top and sides.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and pour in rum. Drizzle glaze over cake until glaze is used up (it takes quite a while).