Margaret’s favorite, from Sharon (see also Lemonade Cake)

Cake: 1/2 3/4 C nuts, chopped (pecans or walnuts)
1 18 oz. yellow cake mix
1/2 C light rum
1/2 C water
1/2 C vegetable oil
4 eggs
1 small pkg. instant vanilla pudding mix

Rum Sauce: 1 C sugar
1 stick butter
1/4 C light rum
1/4 C water

Heat sauce to boiling and simmer for a few minutes.

Crumble nuts on bottom of a greased and floured 9 x 12 pan (or tube pan).
Combine all ingredients and mix 2 minutes. Pour over nuts. Bake at 325
degrees for about 45 minutes: DO NOT COOL. Pour hot rum sauce over cake and
let cake sit in pan for 30 minutes (may need to poke with a fork first so it
soaks in)