• 1 C. chopped walnuts
• 1 18 1/2 oz. pkg. yellow cake mix
• 1 3 3/4 oz. pkg. instant vanilla pudding mix
• 4 eggs
• 1/2 C. cold water
• 1 C. apple sauce
• 1/2 C. dark rum (80 proof)
• Glaze:
• 1/4 C. butter
• 1/4 C. water
• 1 C. sugar
• 1/2 C. dark rum

Coat large Bundt pan with non-stick spray. Sprinkle nuts over bottom of pan. Mix all remaining ingredients together (except glaze ingredients) and pour over nuts. Bake one hour in preheated 325 degree oven. Allow cake to cool. While cake is cooling, prepare glaze by melting butter in pan and then adding water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and then stir in rum.

Invert cake on serving plate. Drizzle glaze on cake slowly to allow cake to absorb glaze. This cake is nice and moist. You may want to cut a few slits in the top of the cake to make sure that the glaze gets absorbed. You can also spoon the glaze that collects around the bottom of the cake onto the individual slices.