1 c. chopped nuts
1 pkg. yellow cake mix
1 (3 1/2 oz.) pkg. instant vanilla pudding
4 eggs
1/2 c. water
1/4 c. oil
1/2 c. dark rum (80 proof)

Sprinkle nuts evenly in bottom of greased and floured tube pan. Combine cake mix, pudding, eggs, 1/2 cup water, oil, and 1/2 cup rum in large bowl. Blend, then beat at medium speed for 4 minutes.

Pour into pan. Bake at 325 degrees for 1 hour or until cake begins to pull away from sides. DO NOT UNDERBAKE. Cool in pan 15 minutes.

GLAZE:

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

Make glaze while waiting for cake to bake. Combine sugar, butter, and water in saucepan. Cook and stir until mixture comes to boil. Boil for 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring just to a boil.

Invert cake on serving plate and prick. Carefully spoon warm glaze over warm cake. Tastes better the next day.