1 c. chopped pecans or walnuts
18 oz. pkg. yellow cake mix
3 3/4 oz. pkg. Jello vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)

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

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.