1 cup chopped pecans or walnuts
1 pkg. yellow cake mix
1 (3 oz.) pkg. jello instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)

Preheat oven to 325°F. 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 at 325°F for 1 hour. Cool.

Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

1/2 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Optional, Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.

Serve with seedless green grapes dusted with confectioners' sugar.

Submitted by: SallysF