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

GLAZE:

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

Preheat oven to 325. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. For high altitude, add amount of flour to dry cake mix as specified on package. Beat at medium speed for 2 minutes. Pour batter over nuts in pan. Bake at 325 for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.

Set cake to cool. When cool invert. Prick top of cake and slowly drizzle glaze over it allowing it to soak in well.