CAKE:

1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum (80 proof)

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

GLAZE:

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

Melt butter in saucepan. Stir in water and sugar; boil 5 minutes, stirring constantly. Remove from heat. Add rum to mixture. Drizzle glaze evenly over top and sides. Allow cake to absorb. Repeat until glaze is used up.