1 yellow cake mix
3 3/4 oz. pkg. Jello instant vanilla pudding
4 eggs
1/2 c. oil
1 c. nuts, finely chopped
1/2 c. cold water
1/2 c. Bacardi dark rum (80 proof)

Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix cake mix ingredients together. Pour batter over nuts. Bake at 325 degrees for 1 hour. Let cool approximately 15 minutes. Invert onto serving plate. Prick top and sides generously.

GLAZE:

1/4 lb. butter
1 c. sugar
1/4 c. water
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 of cake and serve.