Rum Cake - cooking recipe

Ingredients

1 c. pecans or walnuts, chopped
1 (18 1/2 oz.) pkg. yellow cake mix*
1 (3 3/4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
1/2 c. cold water
4 eggs
1/2 c. Wesson oil
1/2 c. Bacardi dark rum (80 proof)

Preparation

Preheat oven to 325\u00b0.
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 1 hour.
Cool. Invert on serving plate.
Prick top.
Spoon and brush glaze evenly over top and sides.
Allow cake to absorb glaze.
Repeat until glaze is used up.