Preheat oven to 325°F. Grease and flour a 10-inch tube pan or 12-cup fluted pan; sprinkle nuts over bottom of pan. Combine all cake ingredients; blend well. With electric mixer at medium speed, beat for 4 minutes. Pour batter over nuts, bake 1 hour. Cool; invert on serving plate. Prepare glaze by melting butter over medium heat. Stir in water and sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. To glaze, prick top of cake with fork. Spoon and brush glaze evenly over top and sides, allowing cake to absorb glaze. Repeat until all glaze is used. Serves 12. Note: If using a cake mix that has pudding added, omit vanilla pudding and use only 3 eggs and 1/3 cup oil.