1 c. chopped nuts
18 1/2 oz. pkg. reg. cake mix
3 3/4 oz. pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. rum

Preheat oven to 325 degrees. 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 1 hour. Cool. Invert on serving plate. Prick top and spoon or brush glaze evenly over top and sides. Allow cake to absorb all glaze.

GLAZE:

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

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