CAKE:

1 c. chopped pecans or walnuts
1 box yellow cake mix
1 (3 3/4 oz.) pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof) - black label only

(If using cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum (80 proof)

(Can halve these only).

Preheat oven to 325 degrees. Grease and flour tube or 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE: Melt butter in saucepan. Stir in water and sauce. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

1. Don't allow cake to cool before putting glaze on.

2. Prick cake with fork all over top to better absorb the glaze.