Ingredient ! For the Cake. 1 box yellow cake mix. 1 box French vanilla instant pudding mix. 4 large room-temperature eggs. half cup water. half cup vegetable oil. half cup Bacardi dark rum. For the Rum Glaze. 4 ounces butter. one by four cup water. 1 cup pure cane sugar. half cup Bacardi dark rum.
Preparation ! Heat the oven to 325 Fahrenheit. Thoroughly grease and flour a Bundt pan and set aside. In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil and half cup dark rum. Mix by hand or an electric mixer until the batter is smooth.
Pour batter into the prepared Bundt pan. Bake for 1 hour. Remove from oven and allow to cool 20 minutes. Invert onto a wire rack and cool completely. Transfer cooled cake to a serving platter. Using a fork or toothpick, prick the top of the cake to form small holes that will absorb the rum glaze. Make the Rum Glaze Melt the butter in a heavy saucepan.
Whisk in the water and sugar. Slowly bring the sugar-butter mixture to a light boil and cook for 5 minutes, constantly stirring.
Remove the sugar mixture from the heat and stir in the rum. Allow the glaze to slightly cool before glazing the cake.