Bacardi Rum Cake - cooking recipe

Ingredients

1 c. chopped pecans or walnuts
1 (2 layer size) pkg. yellow cake mix
1 (4 serving size) pkg. Jell-O brand vanilla flavor instant pudding and pie filling
4 eggs
1/2 c. water
1/4 c. oil
1/2 c. Bacardi dark rum (80 proof)

Preparation

Sprinkle nuts evenly in bottom of 10-inch tube or fluted tube pan that has been greased and floured or sprayed with Pam. Combine remaining ingredients in large mixer bowl.
Blend, then beat at medium speed for 4 minutes.
Pour into pan.
Bake at 325\u00b0 for about 1 hour or until cake begins to pull away from sides of pan.
Do not underbake.
Cool in pan 15 minutes.
Prepare Glaze. Invert cake onto serving plate.
Prick with cake tester or wooden pick and carefully spoon warm glaze over warm cake.