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

Note: If using cake mix with pudding in the mix, omit
instant pudding, use 3 eggs not 4 and 1/3 cup oil not 1/2.

1/4 lb. butter
1 c. granulated sugar
1/4 c. water
1/2 c. 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. Drizzle
glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaze is used up.
For Glaze: Melt butter in saucepan. Stir in water and
sugar. Boil 5 minutes, stirring constantly. Stir in rum.

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