1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil

Glaze
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum

Preheat oven to 325 degrees. Grease and flour a 12- cup bundt pan. Pour nuts only in bottom of bundt pan. Mix all other ingredients together. Pour over nuts. Bake 1 hour and cool. Invert on serving plate. Prick top. Drizzle and soak glaze over top and sides. Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, add rum, and drizzle over cake.