1/2 c. chopped pecans (or walnuts)
1 pkg. Duncan Hines yellow cake mix
1 pkg. instant vanilla pudding mix
1/2 c. rum
1/2 c. water
1/2 c. vegetable cooking oil (Wesson or Crisco)
4 eggs

Grease and flour a Bundt pan. Crumble nuts into bottom of pan. Place cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs. Beat 4 minutes. Pour batter into cake pan and bake at 325-350 degrees for 50-60 minutes. Remove cake from oven and immediately pour on hot rum glaze. Hot glaze will cause cake to settle, but don't be alarmed, cool cake in pan for 30 minutes and then turn out onto serving dish. (I poke hot cake with a long fork before pouring on hot rum glaze so that it really soaks in.)

HOT RUM GLAZE:

1 c. sugar
1 stick butter
1/4 c. water
1/4 c. rum

Place ingredients in small saucepan and boil 2-3 minutes until sugar is completely dissolved. Then slowly add 1/4 cup rum just before pouring over cake.