1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) Jello instant pudding
4 eggs
1/2 c. cold water
1/2 c. liquid vegetable oil
1/2 c. Bacardi rum

GLAZE:

1/4 c. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi rum

Melt butter in saucepan. Stir in water and sugar. Boil for 15 minutes, stirring constantly. Remove from heat and stir in rum. Preheat oven to 325 degrees. Grease and flour 10 inch tube or Bundt pan. Sprinkle nuts over the bottom. Mix all cake ingredients and pour batter over nuts.

Bake for 1 hour. Cool inverted on a plate. Prick top and sides of cake. Spoon and brush glaze evenly over top and sides. Allow to absorb and repeat until all glaze is used.