1 c. chopped walnuts or almonds
18 1/2 oz. yellow cake mix
3 3/4 oz. Jello instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bacardi dark rum (80 proof)

GLAZE:

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

Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all ingredients together. Pour batter over nuts. Bake at 325 degrees for 1 hour. Cool. Invert onto serving plate. Prick top of cake with knife and drizzle glaze evenly over top of cake. Repeat until glaze is used up.

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

To make Amaretto Cake, substitute 1/2 cup amaretto for the 1/2 cup rum.