Rum-Nut Pudding Cake

1 cup chopped pecans or walnuts
1 pkg Duncan Hines® Moist Deluxe Yellow Cake Mix
1 pkg Jell-O® Vanilla or Butter Pecan Instant Pudding and Pie Filling Mix
4 eggs
¾ cup water
¼ cup vegetable oil
2/3 cup Bacardi® rum
1 cup sugar
½ cup margarine

Sprinkle nuts evenly in bottom of greased and floured 10” tube or fluted tube pan. Combine cake mix, pudding mix, eggs, ½ cup of water, oil and 1/3 cup of rum in large bowl, just until moistened, scraping side of bowl often. Then beat 4 minutes more. Pour batter into pan. Bake at 325° for 1 hour or until pick inserted comes out clean and cake begins to pull away form side of pan. Do not underbake. Cook the cake in pan on wire for 15 minutes.

Meanwhile combine sugar, margarine and remaining water in small saucepan. Cook and stir over medium heat until mixture comes to a boil; boil 5 minutes, stirring constantly. Stir in rum and bring just to a boil.

Invert cake onto serving plate and prick with wooden pick. Carefully spoon warm syrup over warm cake.

Garnish with whipped Topping and pecans, if desered