Amaretto Cake

1 (18 oz.) pkg. yellow cake mix (not with puddin)
1 c. chopped nuts
1/2 c. cold water
1/2 c. oil
1 sm. pkg. instant French vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. amaretto or dark rum

GLAZE:

1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. amaretto

Sprinkle nuts over bottom of greased and floured tube or Bundt pan. Mix cake ingredients, pour batter over nuts. Bake 1 hour. Cool.

Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, stir in amaretto. When cake is cool, invert on serving plate. Prick top with fork and spoon glaze over top and sides. Allow cake to absorb glaze.