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

4 eggs

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 )

Baking Instructions:

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.