1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. vanilla instant pudding and pie filling
4 eggs
1/2 c. oil
1/2 c. cold water
1/2 c. dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour a 10 inch tube or a 12 cup bundt pan. Sprinkle nuts on bottom. Mix together cake ingredients. Pour batter over nuts. Bake for 1 hour; cool. Invert on dish. Prick top for the glaze to run in.

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

Heat butter, water, and sugar in saucepan. Boil 5 minutes stirring constantly. Remove from heat and add rum. Spoon and brush on cake.