1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 3-3/4 ounce instant vanilla pudding mix
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
Cake: Preheat oven to 325 degrees F.
Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with electric mixer. Pour into prepared pan.
Bake for 1 hour.
Cool in pan.
Invert on serving plate.
Prick top with fork.
Drizzle glaze over top of cake.
Use brush or spoon to put extra dripping back on cake.