Ingredients

THE BATTER
1/2 cup Bermuda's Best Canola Oil
1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on the cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup dark rum or rum

THE GLAZE
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

Directions

Rum Cake

Sprinkle nuts over bottom of greased 10-inch tube pan or 12 cup bundt pan.

Stir together cake mix, pudding mix, eggs, water, Bermuda' Best Canola Oil and rum. Pour batter over nuts.

Bake at 325 degrees F in oven for 1 hour. Cool 10 minutes in pan. Invert onto serving plate and prick top. 

For Glaze; Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat.  Stir in rum. 

Brush glaze evenly over top and sides of cake. Allow cake to absorb glaze. Repeat until glaze is used up.