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1 c. chopped walnuts
1 (18 1/2 oz.) pkg. yellow
cake mix
4 large eggs
1/2 c. cold water
1 (3 3/4 oz.) Jell-O French
vanilla instant pudding and
pie filling
1/2 c. corn oil
1/2 c. Myer's Jamaican rum

1/4 lb. butter (for great
taste real butter should be
1/4 c. water
1 c. granulated sugar
1/2 c. Myer's Jamaican rum

Preheat oven at 325 degrees. Grease and flour 12 cup Bundt
pan. Sprinkle nuts over bottom of pan. Mix all cake ingredi-
ents together. Pour batter over nuts. Bake 1 hour. Cool.
Invert on serving plate. Prick top, drizzle and smooth glaze
over top and sides evenly. Allow cake to absorb glaze. Repeat
until all the glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and
sugar. Boil 5 minutes, stirring constantly. Remove from heat.
Stir in rum.
Note: The men just love this cake.

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