1 c. chopped walnuts or pecans
1 pkg. yellow cake mix
3 3/4 oz. Jello vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour bundt pan. Sprinkle nuts over the bottom of pan.

Mix cake ingredients together. Pour batter over the nuts. Bake for 1 hour. Let it cool and invert on a serving plate.

Prick the top with cake tester. Drizzle and smooth glaze over the top and sides. Allow cake to absorb the glaze. Repeat until glaze is used up.

GLAZE: Melt the butter, then stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and then stir in the rum.