Here are a few that I have found in the past, with the rum cake first...HeatherRum Cake
1 cup chopped pecans or walnuts
1 small pkg vanilla instant pudding
1 pkg yellow cake mix
4 eggs
1/2 cup cold water
1 cup dark rum, divided
1/2 cup corn oil
1/4 lb unsalted butter
1 cup sugar
1/4 cup water
1 tsp vanilla

Preheat oven to 325. Butter and flour 10" tube or 12" bundt pan. Sprinkle nuts oven bottom of pan. Sift cake mix and pudding mix together in a bowl. Combine eggs, cold water, and half the rum in a mixing bowl. Mix thoroughly. Add dry ingredients and mix thoroughly. Pour batter into pan with nuts. Bake 1 hour or until center tests done. Cool. Invert on plate. Using fork, pierce holes all over the cake. Meanwhile, melt butter in a saucepan oven medium heat. Stir in sugar and water and bring to a boil over high heat. Boil 15 minutes, stirring constantly. Remove from heat, and cool slightly before stirring in vanilla and remaining rum. Drizzle some hot glaze all over the top and sides of cake, allowing cake to absorb glaze before adding more. Repeat until cake glaze is all used up.Amaretto Cake
18.25 oz box yellow cake mix
4 eggs
6 oz pkg vanilla instant pudding
6 tsp amaretto
1/2 cup water
1/2 cup vegetable oil
1/4 tsp almond extract
1/2 cup amaretto
1 cup sifted confectioners sugar

Preheat oven to 350. Grease and flour one 9-10" bundt pan. Combine cake mix, eggs, pudding, water, oil, almond extract, and 6 tsp amaretto and blend well. Pour into pan and bake 40-45 minutes. Remove cake from oven, and while its warm, poke holes in bottom and pour amaretto icing into the holes, and all over the bottom. Let cool at least 2 hours before removing. *Amaretto Icing: sift conf sugar & combine with r1/2 cup amaretto. Blend until smooth. Add more amaretto as/if needed.Creme de Menthe Cake
1 box white cake mix
3 TBS Creme de Menthe flavoring or liqueur
16 oz an chocolate syrup
8 oz container of whipped topping
2 TBS Creme de Menthe

Prepare cake mix per pkg instruction, except substitute 3 TBS Creme de Menthe for 3 TBS water. Remove from oven, and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate. After cooling, mix whipped toping with 2 TBS Creme de Menthe & spread on cake. Keep refrigerated . Makes 1 13X9 sheet cake.