Cake:
1 Cup chopped pecans or walnuts
1 (18 1/2 oz.) package yellow cake mix*
1 (3 3/4 oz.) package of Jell-O Vanilla Instant Pudding and Pie Filling Mix
4 Eggs
1/2 Cup cold water
1/2 Cup Wesson oil
1/2 Cup Bacardi dark rum (80 proof)
*If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, and 1/3 cup oil instead of 1/2.
Glaze:
1/4 lb. butter
1/4 Cup water
1 Cup granulated sugar
1/2 Cup Barcardi dark rum (80 proof)
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Preheat oven to 325 degrees. Grease and flour 10'" 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. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Optional: Decorate with border of sugar frosting or whipped cream.
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