Captain Morgan Pineapple Nut Cake

1 pkg yellow cake mix

1 small vanilla instant pudding mix

Generous dash of nutmeg

1/2 cup Captain Morgan Rum

1/2 cup water

1/3 cup vegetable oil

8 1/4 oz can crushed pineapple, drained
save juice

1/2 cup walnuts, chopped

Combine first six ingredients; beat at medium speed for 2 minutes.

Stir in pineapple and walnuts. Pour into greased and floured tube or

bundt pan. Bake in a preheated 350 degree oven for 45-55 minutes, or

until a cake tester comes out clean. Cool 25 minutes. Remove from pan.

Finish cooling on a rack.

Optional Glaze:

1 cup confectioners' sugar

1 1/2 oz spiced rum

1 oz pineapple juice

Combine sugar, Spiced rum and pineapple juice. Blend until smooth.