Here's one more recipe. It's a little different from the first one I posted.

Grandma's Rum Cake
Source: Teri Morrison

1 package Duncan Hines yellow cake mix
1 package vanilla instant pudding (4 serving size)
1/3 cup oil
1 cup water
4 eggs
3/4 chopped pecans
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Rum (80 proof)

Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended.

Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean.

While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum.

After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert.