Bacardi Golden Rum Cake

• 18 ½ oz. pkg. Yellow cake mix^†
• 3 ¾ oz. pkg. Jell-O Vanilla Instant Pudding & Pie Filling
• 4 eggs
  ½ cup Wesson® oil
  ½ cup BACARDI Gold rum*

Glaze:

• ¼ lb. butter
• ¼ cup water
• 1 cup granulated sugar
• ½ cup BACARDI Gold rum*

Preheat oven at 325°F. Grease and flour 10″ tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick Top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

† If using cake mix with pudding already in mix: omit instant pudding, use only 3 eggs, only 1/3 cup oil.
*Unless otherwise specified, all recipes suggesting use of BACARDI Carta Blanca (Light-Dry) or Gold rum refer only to 80 proof rum.