Ingredients:

Cake

1/2C chopped walnuts or pecans

Butter for greasing the pan

1 box Yellow cake mix (about 13 oz)

1 package instant vanilla pudding mix (about 3.5 oz)

4 eggs at room temperature

1/2C cold water

1/2C vegetable or canola oil

1/2C rum (preferably dark)

Glaze

1/4C butter

1/8C water

1/2C sugar

1/2 C Rum

Method: 

Grease and butter the Bundt pan. Sprinkle it with chopped nuts. Preheat the oven to 325°F.

In a large bowl combine the eggs, water, oil and rum. Whisk together. Add in the cake and pudding mixes. Mix until the batter is smooth and without lumps. Pour the batter into the Bundt pan and bake for about one hour. 

When the cake has 10 mins left to bake, prepare the glaze. In a saucepan combine the butter, sugar and water. Bring to boil and simmer for a couple of minutes until the sugar and butter are dissolved. Once off the heat, add in the rum and stir together. 

While the glaze is still warm, pour ⅓ of it over the cake (right in the pan) and let sit for 5 minutes to let the glaze sink in. Then invert the pan, take the cake out and carefully pour the remaining glaze all over the top of the cake. Serve warm or at room temp.