A good recipe for rum cake uses dark rum, walnuts, yellow cake mix, eggs, instant vanilla pudding mix, water and vegetable oil. Adding a butter rum glaze at the end gives the cake extra flavor.
Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan, and sprinkle 1 cup of chopped walnuts evenly on the bottom of the pan. Mix a packet of 3.4-ounce instant vanilla pudding mix and a packet of 18.25-ounce cake mix in a large bowl. Add 1/2 cup of rum, 1/2 cup of water, 4 eggs and 1/2 cup of vegetable oil, and blend well. Preheat the butter in the oven for 60 minutes, and then pour it over the chopped walnuts.
Next, brush a butter rum glaze on top of the cake. To make the glaze, combine 1/2 cup of butter, 1 cup of sugar and 1/4 cup of water in a saucepan, and bring the saucepan to boil over medium heat. Allow the glaze to continue boiling for 5 minutes while stirring constantly. Remove the mixture from the heat, and stir in 1/2 cup of dark rum.
Remove the cake from the oven after 60 minutes. To determine whether it is ready, stick a toothpick into the cake to make sure it comes out clean. Let the cake sit for 10 minutes in the pan before serving. When adding the glaze, brush it on the top and sides of the cake. Allow the cake to absorb the glaze, and repeat until the entire glaze is used.