1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 3/4 oz. pkg. vanilla instant pudding and pie filling
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bacardi dark rum (80 proof)

GLAZE:

1/4 lb. butter
1 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum (80 proof)

Preheat oven to 325 degrees F. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all remaining cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate.

Meanwhile, to prepare glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; add rum.

Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used. If desired, decorate with border of sugar frosting or whipped cream. Makes 12 servings.

If using yellow cake mix with pudding already in the mix, omit instant pudding and use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.