1 c. chopped pecans or walnuts
1 yellow cake mix with pudding
3 eggs
1/2 c. cold water
1/3 c. Wesson oil
1/2 c. Bacardi dark rum

GLAZE:

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

Preheat oven to 325 degrees. Grease and flour 12 cup Bundt pan. Sprinkle nuts in bottom of pan. Mix cake according to directions and pour over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top of cake with fork.

Glaze: Melt butter. Add water and sugar carefully. Boil 5 minutes, stirring constantly. Remove from heat. Add rum (glaze will curdle). Stir. Spoon over cake top until all glaze is used up. (Cake may be wrapped in foil or put in cake saver for a couple of days in refrigerator for stronger flavor.) Garnish with thin band of whip cream or whip cream rosettes before serving.