For the Cake:
1 cup chopped pecans or walnuts
1 package yellow cake mix (without pudding)
1 3 3/4-ounce package instant vanilla pudding
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark Bacardi rum

For the Glaze:
1/2 cup butter
1/2 cup sugar
2 tablespoons water
2 tablespoons dark rum

Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube or 12-cup Bundt pan. Add 1 cup of chopped pecans to the bottom of the Bundt pan, making sure they’re evenly distributed.

Mix all the cake ingredients together. Pour batter into the Bundt pan, covering the nuts. Bake for 1 hour, or until the cake tests done.

After removing the cake from the oven, let it cool in the pan.

While the cake cools, make the glaze. In a small saucepan, melt the butter. Stir in the water and the sugar. Simmer for 5 minutes while stirring constantly. Stir in the rum.

Invert the cake onto a serving plate. Prick the top of the cake with a toothpick. Liberally spoon the glaze over the top of the cake so that it soaks into the cake.

Serve with whipped cream or ice cream if desired.