Categories: Desserts 
      Yield: 6 servings 
  
      1 c  Chopped pecans or walnuts 
      1 pk (18 «oz) yello cake mix 
      1 pk 3¬ Jello instant vanilla 
           Pudding mix 
      4    Eggs 
    1/2 c  Cold water 
    1/2 c  Wesson oil 
    1/2 c  Bacardi dark rum (80 proof) 
           GLAZE INGREDIENTS: 
    1/4 lb Butter 
    1/4 c  Water 
    3/4 c  Granulated sugar 
    1/2 c  Bacardi dark rum (80 proof) 
  
  FOR CAKE: Preheat oven to 325ÜF.  Grease & flour 10" tube or 13-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 in many places (with something small like fork tines or a toothpick). 
  Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb 
  glaze. Repeat until glaze is used completely. FOR GLAZE: Melt butter in 
  saucepan.  Stir in water & sugar.  Boil 5 minutes, stirring constantly. 
  Remove from heat.  Stir in Rum. OPTIONAL: Decorate with whole maraschino 
  cherries and border of sugar frosting or whipped cream. Serve with seedless 
  green grapes dusted w/powdered sugar