Instructions

1. Combine one box of yellow cake mix with one 3.4-oz. package of instant vanilla pudding mix in a mixing bowl. Add four eggs, 1/2 cup of cold water, 1/2 cup of vegetable oil and 1/2 cup of dark rum and stir well.

2. Grease the bottom and sides of a 10-inch bundt cake pan with softened butter or Crisco. Sprinkle 1 cup of walnuts or pecans onto the bottom of the pan if you desire.

3. Pour the rum cake batter into the bundt pan.

4. Bake the cake for 60 minutes in an oven preheated to 325 degrees Fahrenheit. Allow the cake to rest in the pan for 10 minutes. Turn the pan over and place it on a serving platter. Gently shake the pan until the cake slides onto the platter, nut-side up.

5. Create a glaze by melting 1/2 stick of butter in a saucepan over a stovetop. Stir in 1/4 cup of water and 1 cup of white granulated sugar and bring the mixture to a boil over medium heat. Boil the mixture for five minutes and remove it from the heat. Complete the glaze by stirring in 1/2 cup of dark rum.

6. Prick the top and sides of the rum cake with a toothpick. Drizzle the warm glaze over the top and sides of the cake.