1 c. chopped pecans or walnuts
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (3/4 oz.) vanilla instant pudding
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Bacardi Dark Rum (80 proof) or any dark rum

Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over pan bottom. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate.

Prick top with fork and drizzle a glaze over top and sides. Allow cake to absorb it and repeat until glaze is used up. Decorate with maraschino cherries and whipped cream.

GLAZE:

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