1Preheat oven to 325°. Grease and flour 12 inch bundt or 10 inch tube pan. Place chopped nuts in bottom of pan. In mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes. Pour batter over nuts. Bake approximately 1 hour or until cake top springs back when lightly touched. Let cool and invert onto serving dish, pricking the top of the cake with a toothpick. While cake is cooling, prepare glaze.
Mix butter, water and sugar together in saucepan. Boil 5 minutes, stirring constantly. Remove from heat and add the other 1/2 cup whiskey. Pour glaze slowly over cake, allowing glaze to absorb into cake.