Butter Rum Cake 1 cup chopped nuts 1 (18.25 ounce) box yellow cake mix 1 small box instant vanilla pudding 4 eggs 1/2 cup vegetable oil 1/2 cup rum Preheat oven to 325 degrees F. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used. Glaze 1/2 cup butter 1/4 cup water 1 cup granulated sugar 1/2 cup rum Melt butter in pan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum.