1 c. chopped nuts
1 yellow cake mix
1/2 c. cold water
1/2 c. Bacardi Rum (dark 80 proof)
1 (3 3/4 oz.) pkg. Jello instant pudding or reg. pie filling
4 eggs
1/2 c. Wesson oil

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

Grease and flour 10 inch tube pan or Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake in preheated oven to 325 degrees for 1 hour. Cool. Invert on serving plate. Prick top with fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt 1/4 pound butter in saucepan. Stir in 1/4 cup of water and 1 cup sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in the rum. Decorate with border of whipped cream.