1 c. chopped pecans or walnuts

CAKE:

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

GLAZE:

1/4 lb. butter (1 stick)
1/4 c. water
1 c. sugar
1/2 c. rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool, put on serving plate. Prick top of cake, drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze, repeat until glaze is used up.

For glaze melt butter in saucepan. Stir in sugar and water. Boil 5 minutes, stirring constantly. Remove from heat. Add rum. Glaze, can also be put on cake while its still in pan after its cooled prick cake bottom and drizzle glaze on.