Cake
1 cup chopped pecans or walnuts
1 yellow cake mix**
1 small box Jell-O vanilla instant pudding mix
4 large eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum
***If using cake mix with pudding omit instant pudding use 3 large eggs and 1/3 cup oil

Glaze
1/4 pound unsalted butter (1 stick)
1/4 cup water
1 cup sugar
1/2 cup dark rum

INSTRUCTIONS:

Cake
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube or Bundt pan. Sprinkle
nuts over bottom of pan. Mix cake mix and other ingredients in large bowl. Mix about
two minutes until well combined. Pour batter over nuts in pan. Bake for 1 hour. Cool
cake on rack for 15 minutes then invert onto platter.

Glaze
Melt butter in medium saucepan, stir in water and sugar. Boil 5 minutes stirring
constantly. Remove from heat stir in rum.

Poke holes in top of cake with a toothpick, lots of them. Spoon or brush glaze on top
and sides of cake. Let cake absorb glaze and repeat until glaze is gone. Glaze is all you need on this cake, don't drive after eating.