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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts in the bottom of the pan, if using.
Mix the Batter:
In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and rum. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Glaze:
While the cake bakes, melt butter in a saucepan. Stir in water and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in rum.
Glaze the Cake:
When the cake is done, remove from oven and place on a cooling rack. While still in the pan, poke holes all over the cake with a skewer or fork. Slowly pour about half of the warm glaze over the cake. Let it soak in for 10–15 minutes.
Unmold and Finish:
Invert the cake onto a serving plate. Slowly spoon the remaining glaze over the top and sides of the cake.
Serving and Storage Tips:
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