This has a lot of rum in it. DO NOT SERVE TO CHILDREN! NOTE: This recipe came off of a 1980's magazine back cover...It was said to be adapted by Bacardi for use with current cake mixes that have pudding in the mix. If you are using a cake mix that DOES NOT have pudding in the mix, follow the original recipe adding the following.... (1) 3 3/4 ounce package Vanilla pudding and pie filling, use 4 eggs instead of the three and use 1/2 cup of oil instead of the 1/3 cup.

Cake
1	cup	chopped pecans or walnuts
1	18 1/2 oz. pkg.	yellow cake mix (Duncan Hines)
1	3 3/4 oz.	instant vanilla pudding mix
4		eggs
1/2	cup	cold water
1/2	cup	Wesson oil
1/2	cup	Bacardi dark rum (80 proof)

• Preheat oven to 325 degrees F. Grease and flour 10" tube or 12 cup Bundt pan.
• 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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
• Repeat till glaze is used up.

Glaze:
1/2	lb.	butter
1/2	cup	water
1	cup	granulated sugar
1/2	cup	Bacardi dark rum (80 proof)

• For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 min, stirring constantly. Remove from heat. Stir in rum.
• Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.

To Serve
• Serve with seedless green grapes dusted with powdered sugar.