Bacardi Rum Cake

CAKE
1 cup pecans, or walnuts, chopped
1 package yellow cake mix
1 package instant vanilla pudding and pie filling, 4-serving
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum, Bacardi (80 proof)
GLAZE
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum, Bacardi (80 proof)

Preheat oven to 325 degrees F. Grease and flour a 10" tube pan or 12-cup Bundt pan. Sprinkle the nuts over the bottom of the pan. Mix all cake ingredients together and beat until fluffy. Pour batter over the nuts and bake for 1 hour. Cool. Invert cake onto serving dish. Prick top with a fork in several places.

For glaze, melt butter in a saucepan. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Drizzle and smooth some of the glaze evenly over cake top and sides. Allow cake to absorb glaze. Repeat this until all the glaze has been used.

OPTIONAL: Decorate top with whole maraschino cherries. Surround the border of the cake with sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.