1 c. chopped pecans or walnuts
18 1/2 oz. pkg. yellow cake mix
3 3/4 oz. pkg. Jell - O 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)

If using yellow cake mix with pudding already in the mix, omit instant pudding and use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2. Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto serving plate. Prick top.

GLAZE:

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

Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Optional: Decorate with border of sugar frosting or whipped cream.