1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well.
Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.

Let sit for 10 minutes in the pan, then turn out onto serving plate.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar.

Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.

Remove from heat and stir in 1/2 cup rum.

Brush glaze over top and sides.

Allow cake to absorb glaze and repeat until all glaze is used.