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

Grease and flour 10 inch tube pan or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts in pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. Drizzle and brush glaze evenly over top and sides.

GLAZE:

2 tbsp. butter
1/8 c. water
1/2 c. sugar
1/4 c. dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum.