Strawberry Rum Cake 1 (18.25 ounce) box white cake mix 1 small box strawberry gelatin 1/2 cup rum 1/2 cup vegetable oil 4 eggs 1 teaspoon vanilla extract Mix all together in a large bowl. Beat for 2 minutes at high speed; for 1 minute at low speed. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake for 60 minutes at 350 degrees F. Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool. Glaze 1 1/2 cups sifted confectioners' sugar Juice of 1/2 lemon 1/4 cup rum Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake Topping 1 pint strawberries, halved Arrange strawberry halves attractively on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.