3/4 c. chopped nuts
1 pkg. (18 1/2 oz.) yellow cake mix
1 pkg. instant vanilla pudding (if not already in mix)
4 eggs (3 if you use cake mix with pudding in it)
1/2 c. cold water
1/2 c. veg. oil (1/3 c. if you use mix with pudding in it)

Preheat oven to 325 degrees. Grease and flour a bundt pan. Sprinkle nuts on the bottom of the pan. Beat the remaining ingredients together and pour over the nuts. Bake for 1 hour. Let cool for 5 minutes. Invert cake onto plate, prick top and spoon glaze over top. Repeat until glaze is all soaked in.

GLAZE:

1/2 c. butter (1 cube)
1/4 c. water
1 c. granulated sugar
1/4 c. dark rum

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