1 cup chopped pecans or walnuts
1 package Duncan Hines yellow cake mix **
1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
1/2 cup cold water
1/2 cup Wesson or Crisco oil
1/2 cup Bacardi dark rum (80 proof )
1 stick butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum ( 80 proof )
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 onto serving plate. Prick top with fork.
Spoon and brush glaze evenly over top and sides.
Melt butter in saucepan.
Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat.
Stir in rum. You may decorate with whipped cream before serving.