Rum Cake
1 cup chopped nuts
1 (18.25 ounce) box yellow cake mix
1 (4 serving size) box instant vanilla pudding mix
4 eggs
3/4 cup cold water, divided
1/2 cup vegetable oil
1 cup rum, divided
1 stick butter
1 cup sugar
Preheat oven to 325. Sprinkle nuts into greased and floured bundt pan. In bowl, combine cake mix, pudding mix, eggs, 1/2 cup water, oil and 1/2 cup rum. Pour over nuts. Bake for one hour. Cool. Invert onto platter. In saucepan, melt butter. Stir in 1/4 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum. Poke holes in top. Spoon and brush glaze over top and sides. Allow to absorb.