Preheat oven to 350º. Bake for 1 hour.
Grease and flour 10" bundt pan. If using nuts, sprinkle them over bottom of pan (we never use nuts). Mix dry cake mix and dry pudding. Then add rum, oil, water, and eggs. Beat for 2 minutes at medium speed. Pour batter into bundt pan. Bake for 1 hour. (Be sure not to under bake.) Cool. Prick top and sides. Drizzle and smooth evenly over top and sides. I use a pastry brush to get into the sides and down the middle. Allow cake to absorb glaze. Repeat until glaze is used up.
1/4 lb. (1 stick) butter
1/4 c. water
1 c. granulated sugar
1/2 c. dark rum
Melt butter in saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and then stir in rum, then glaze cake. Then cool cake completely, cover, and refrigerate. This cake improves with age and keeps well. At out house, it never lasts long. It is Natalie's requested birthday cake every year!