Rum Cake 

Preheat oven to 325. Grease and flour 10″ tube pan or 12 c Bundt pan. Sprinkle nuts over bottom. Mix cake and pudding mixes, eggs, 5 c cold water, oil and .5 c rum. Pour into pan. Bake 1 hour. Set on rack to cool. Invert on serving plate. Prick top. Drizzle and brush glaze over. For glaze: melt butter; stir in .5 c cold water and 1 sugar. Boil 5 min, stirring constantly; stir in .5 c rum.

Nuts 1c chopped pecans or walnuts
Cake Mix 1pkg yellow
Pudding 1pkg instant vanilla
Egg 4
Water 1c cold
Vegetable Oil 0.5c
Rum 1c dark
Butter 0.25lb
Sugar 1c