1 pkg. yellow cake mix with butter
1 small pkg. Jell-O instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1 c. chopped nuts
1/2 c. dark rum

Glaze:

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

Preheat oven to 325°F. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts; bake 1 hour. Cool. Invert on plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.