1 c. chopped pecans or walnuts
1 (18 1/2 oz.) yellow cake mix
1 3.4 oz. pkg. vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

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

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix together all other ingredients above. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

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

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. May decorate border with frosting or whipped cream.