1 c. walnuts
3 eggs
1/2 c. water
1/2 c. rum (80 proof)
1 (18 oz.) yellow pudding cake mix
1/3 c. oil

Preheat oven to 325°F. Grease and flour 10-inch tube or 12-inch Bundt pan. Sprinkle nuts over bottom of pan. Mix all other ingredients and pour batter over nuts.

Bake 1 hour. Cool. Invert. Prick top. Add glaze.

Glaze:

1/4 c. butter
1 c. granulated sugar
1/2 c. rum

Melt butter in pan; stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. Spoon and brush glaze over top and sides.