Recipe(tried): Bacardi Rum Cake (using cake mix)

BACARDI RUM CAKE

FOR THE CAKE:
1 cup chopped, toasted pecans or walnuts
1 (18 1/2) ounce yellow cake mix
1 (1 3/4 ounce/4-serving size) package instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
FOR THE GLAZE:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum

TO MAKE THE CAKE:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan.

Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan.

Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

TO MAKE THE GLAZE:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.