1 CUP CHOPPED WALNUTS OR PECANS
1-18 1/2 OUNCE PACKAGE YELLOW CAKE MIX
1-3 3/4 OUNCE PACKAGE INSTANT VANILLA PUDDING
4 EGGS
1/4 CUP COLD WATER
1/2 CUP VEGETABLE OIL
1/2 CUP LIGHT RUM
PREHEAT OVEN TO 325 DEGREES.
GREASE AND FLOUR 10-INCH TUBE OR 12-CUP BUNDT PAN.
SPRINKLE NUTS OVER BOTTOM OF PAN.
MIX ALL CAKE INGREDIENTS TOGETHER.
POUR BATTER OVER NUTS.
BAKE I HOUR.
COOL.
INVERT ON SERVING PLATE.
PRICK TOP.
DRIZZLE AND SMOOTH GLAZE EVENLY OVER TOP AND SIDES
ALLOW CAKE TO ABSORB.
REPEAT TILL ALL GLAZE IS USED UP.
GLAZE:
MELT 1/4 POUND BUTTER IN A SAUCEPAN.
STIR IN 1/4 CUP WATER AND 1 CUP WHITE SUGAR.
BOIL 5 MINUTES, STIRRING CONSTANTLY.
REMOVE FROM HEAT.
STIR IN RUM.
