1 c. chopped pecans or walnuts
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) Jello instant vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. rum

Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan. Sprinkle nuts over bottom. Mix all ingredients together. Pour over nuts. Bake 1 hour. Cool. Invert pan on serving plate. Prick cake and pour over glaze slowly until all is used. Garnish with whipped cream and maraschino cherries.

GLAZE:

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

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum; drizzle over top and sides of cake.