Bacardi Golden Rum Cake

Cake:
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O� Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil

Glaze:
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar

*If using yellow cake mix with pudding already in the mix, omit instant pudding, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

Preheat oven to 375�F. Grease and flour10 cup tube or 12-cup Bundt� plan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.