1 C chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 C dark rum
1/2 C water
1/2 C vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
Preheat oven to 325 degrees. Grease and flour a 10 inch tube or bundt pan. Sprinkle nuts over the bottom of the pan.
Mix together, using an electric mixer, the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake and drizzle glaze over top.
1/2 C butter
1/8 C water
1/2 C white sugar
1/4 C rum
To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Prick top of cake with toothpick. Drizzle and smooth evenly over the top and sides of cake. (I think next time, I’d add more rum to the glaze.)