1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 pkg. Jello instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

GLAZE:

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

Preheat oven to 325 F. Grease and flour 10 inch tube or 12 cup bundt pan.

Sprinkle nuts over bottom of pan. Mix all ingredients for cake together. Pour batter over nuts. Bake one 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.

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