1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg. yellow cake mix
1 3 1/4 oz. pkg. vanilla instant pudding and pie filling
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum (80 proof)
Preheat oven to 325. Grease and flour 10" 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Optional: Decorate with borders of sugar frosting or whipped cream.
Glaze
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum (80 proof)
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
