1 yellow cake mix (if using cake mix with pudding, omit instant pudding & use 3 eggs and 1/3 c. oil.)
1 (3 1/2 oz.) pkg. vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bacardi dark Rum
1 c. pecans of walnuts, chopped

GLAZE:

1 cube real butter
1/4 c. water
1 c. sugar
1/3 c. rum

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan or Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together, pour over nuts. Bake 1 hour. Cool 10 minutes, invert on serving plate. Prick top of cake with toothpick. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE: Melt butter, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in Rum. (Make 2 cakes and use just 1 frosting recipe of glaze. There is plenty. Even better when frozen for a while.)