CAKE:

1/2 c. walnuts or pecans, chopped
1 pkg. yellow cake mix (Duncan Hines)
3 eggs
1/2 c. vegetable oil
1/2 c. cold water
1/2 c. light rum

Sprinkle nuts over bottom of greased Bundt pan. Mix all cake ingredients well and pour batter over nuts. Bake at 325 degrees for 50-60 minutes. (Test with a toothpick.) Cool in Bundt pan for 15 minutes, then invert onto cake plate. Prick top of cake with toothpick in multiple places to all absorption of glaze.

GLAZE:

2 tbsp. butter
2 tbsp. water
1/2 c. granulated sugar
1/4 c. rum

Melt butter. Stir in water and sugar. Boil, stirring occasionally, until mixture takes on a heavy syrup consistency. Remove from heat. Stir in rum. Dribble over surface of cake until all glaze is absorbed.