Eggnog Rum Cake

1 (18.25 oz.) box yellow cake mix
1 small box vanilla instant pudding
1/2 C. light rum
1 T. butter flavoring
1/2 C. whipping cream
1/2 C. vegetable oil
4 eggs
1/2 tsp. nutmeg

Preheat oven to 325�F. Grease and flour a Bundt pan.

Combine above ingredients and beat 2 minutes. Put 1/2 cup nuts in bottom of pan. Pour batter over nuts in pan. Bake for 50 to 60 minutes. Remove cake from pan after cooling for 10 minutes. Pour glaze over warm cake.

Eggnog Rum Glaze
1 C. granulated sugar
1 stick butter
1/4 C. water
1/4 C. rum
1/8 tsp. nutmeg

Bring to a boil. Boil for 3 minutes. Pour over cake while cake is warm.