1 cup chopped pecans or walnuts
3 3/4 ounce pkg. jellow instant vanilla pudding
4 eggs
18-1/2 ounce pkg. yellow cake mix
1/2 cup cold water
1/2 cup Bacardi dark rum
1/2 cup oil
GLAZE
1/4 lb. butter
1 cup sugar
1/4 cup water
1/2 cup 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 top.
GLAZE
Melt butter in saucepan. Stir in water and sugar. Boil 15 minutes. Stirring constantly. Remove from heat, cool slightly, stir in rum. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.