1 c. chopped pecans or walnuts
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. Jello vanilla instant pudding and pie filling
4 eggs
1/2 c. water
1/2 c. Wesson oil
1/2 c. Bacardi dark rum

Preheat oven to 325 degrees. Grease and flour 10-inch tube or 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 tops and side. Drizzle and smooth glaze evenly over top and side. Allow cake to absorb glaze. Repeat until glaze is used up.

GLAZE:

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