Butter Rum Cake

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

Preheat oven to 325 degrees F. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.

Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used.

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

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

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