CAKE:

250 ml (1 c.) chopped pecans or walnuts
1 520 g (18 1/2 oz.) pkg. yellow cake mix
1 99 g (3 3/4 oz.) pkg. Jello vanilla instant pudding and pie filling
4 eggs
125 ml (1/2 c.) cold water
125 ml (1/2 c.) cooking oil
125 ml (1/2 c.) Bacardi amber or "1873" rum

GLAZE:

125 ml (1/2 c. or 1/4 lb.) butter
50 ml (1/4 c.) water
250 ml (1 c.) granulated sugar
125 ml (1/2 c.) Bacardi amber or "1873" rum

(If using yellow cake mix with pudding already in the mix, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.)

Preheat oven to 160 degrees C (325 degrees F). Grease and flour 25 cm (10 inch) tube or 3 liter (12 cup) Bundt 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

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

OPTIONAL: Decorate with border of sugar frosting or whipped cream.