1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding & pie filling
4 eggs
1/2 c. cold water
1/2 c. cooking oil
1/2 c. dark or light rum

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. light or dark rum

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth 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 rum.

1 cup rum can be substituted for the 1/2 cup rum and 1/2 cup cold water.