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

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10" tube pan or bundt pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle glaze over top and sides until all glaze is used up.

For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat. Stir in rum.