Bacardi Rum Cake

• 1 cup pecan or walnuts, chopped
• 1 pk yellow cake mix* (18 ½ oz)
• 1 pk Jell-O Vanilla Instant* - Pudding and Pie Filling - (3 1/4 oz)
• 4 Eggs
• ½ cup Cold water
• ½ cup cooking oil
• ½ cup Bacardi dark rum (80 proof)

Glaze:

• 1/4 lb Butter
• 1/4 c Water
• 1/2 c Bacardi dark rum (80 proof)
• 1 cup sugar

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

Preheat oven to 325º. 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 until glaze is used up.

*Note: If using yellow cake mix with pudding already in the mix; omit instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of ½.