| 1 c. chopped pecans or walnuts |
| 18 1/2 oz. yellow cake mix |
| 3 3/4 oz. instant vanilla pudding |
| 4 eggs |
| 1/2 c. cold water |
| 1/2 c. vegetable oil |
| 1/2 c. rum |
| 1/4 lb. butter |
| 1/4 c. water |
| 1 c. sugar |
| 1/2 c. rum |
Preheat oven to 325°. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix cake mix, pudding, eggs, water, oil, and rum. Pour batter over nuts. Bake one hour. Set on rack to cool. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in rum. Remove cool cake from pan, and use ice pick or skewer to prick top of cake at 1 1/2" intervals. Pour glaze in pan and replace cake; let set to absorb glaze, then turn onto serving plate.