Preheat oven to 325°.
Grease and flour a 12-cup Bundt pan.
To make the Batter:
Sprinkle chopped nuts over the bottom of the greased and floured pan.
In a large bowl using an electric mixer, combine cake mix, pudding mix, eggs, water, vegetable oil and rum; beat until thoroughly mixed.
Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends well.
Spoon the batter over the nuts and smooth the surface with your spatula.
Bake 1 hour in a preheated 325° oven, or until your cake tester comes out clean when inserted into the center of the cake.
Remove the cake from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes.
To make the Glaze:
In a small heavy saucepan over low heat, melt the butter.
Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. (Set a timer so you stir the entire 5 minutes.)
Remove from heat, stir in the rum.
To Complete the cake:
Pour a small amount of the glaze over the cake in the pan. You may have to wait to pour more glaze until the original glaze absorbs. Poking holes in the center of the cake may help with absorption. . Make sure you use all the glaze.
Remove the cake from the pan and place the cake on the wire cooling rack to finish cooling.
Ingredients:
Batter:
1 cup Chopped Walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
½ cup Cold Water or milk
½ cup vegetable oil
½ cup Bacardi Dark Rum
Glaze:
¼ pound Butter (unsalted)
¼ cup Water
1 cup Sugar
½ cup Bacardi Dark Rum