1 c. walnuts (chopped)
1 (18 1/2 oz.) yellow cake mix
1 (3 3/4 oz.) Jello instant vanilla pudding mix
4 eggs
1/2 c. Wesson oil
1/2 c. cold water
1/2 c. dark rum (can add a little more, if you cut down on the water equal amounts)

Preheat oven to 325 degrees. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle 1/2 of the nuts over the bottom of pan. Mix all other cake ingredients and nuts together. Beat 2 minutes on medium mixer speed. Pour batter into pan. Bake 1 hour.

Cool about 10 minutes; invert on serving plate. Prick top with toothpick or fork. Spoon glaze over cake, letting it absorb, until glaze is used up.

GLAZE:

1/4 lb. butter
1 c. granulated sugar
1/4 c. water
1/2 c. dark rum

To make glaze: Melt butter over low heat in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.