Irrestible Rum Cake

• 1 cup pecans or 1 cup walnuts, chopped
• 1 (18 1/2 ounce) package yellow cake mix
• 1 (3 3/4 ounce) packagejello vanilla instant pudding
• 4 eggs
• 12 cup cold water
• 12 cup cooking oil
• 12 cup bacardi amber rum
• 12 cup butter
• 14 cup water
• 1 cup granulated sugar
• 12 cup bacardi amber rum

1. Preheart oven to 325F Grease tube or Bundt pan.
2. Sprinkle nuts on bottom.
3. Mix all cake ingredients.
4. Pour batter over nuts.
5. Bake 1 hour.
6. Cool, invert on serving plate.
7. Prick top and sides.
8. Pour glaze over cake and allow it to absorb all the glaze.
9. GLAZE: Melt butter in pan.
10. Sir in water and sugar.
11. Boil for 5 minutes, stirring constantly.
12. Remove from heat; stir in rum.
13. Top run cake with whipped cream.

pecans, yellow cake, vanilla instant pudding, eggs, cold water, cooking oil, bacardi amber, butter, water, sugar, bacardi amber

Taken from www.food.com/recipe/irrestible-rum-cake-435638 (may not work)