Here's one for ya...


BACARDI RUM CAKE

1 c. chopped pecans or walnuts
1 18-1/2 oz. pkg. yellow cake mix
1 5-1/2 oz. pkg. jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. Oil
1/2 c. Bacardi dark rum

Preheat over to 325 degrees. Grease and flour a 10" bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake one hour. Cool. Invert onto serving platter.

GLAZE

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi rum

Melt butter in sauce pan. Stir in water and sugar and boil for 5 minutes; stirring constantly. Remove from heat and stir in rum.

Prick top to make holes, drizzle and smooth glaze over top and sides allowing cake to absorb glaze. Repeat until glaze is used up.