1 c. chopped pecans or walnuts
1 box yellow cake mix, regular or pudding
1 sm. pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil (must be Wesson oil)
1/2 c. Bacardi dark rum (80 proof)

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

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts in pan. Mix all ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Put on serving plate. Prick top and spoon glaze evenly on sides and top. Repeat until glaze is gone.

GLAZE:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum; optional. Decorate with border of sugar frosting or whipped cream.