Rum Cake

Cake
1 cup chopped nuts
1 (18.25 ounce) box yellow cake mix
1 small box vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum

Preheat oven to 325 degrees F. Grease and flour a Bundt pan.

Sprinkle nuts over the bottom of the pan. Pour batter over the nuts. Bake for one hour. Cool. Invert onto a platter. Prick the top. Spoon and brush glaze over top and sides. Allow to absorb.

Glaze
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.