1 (18.25 oz.) pkg. yellow cake mix
1 (3.4 oz.) pkg. instant vanilla pudding mix
4 eggs
1/2 c. water
1/3 c. oil
1/2 c. dark rum
Rum Butter Glaze

Place cake mix in large mixer bowl. Add vanilla pudding mix, eggs, water, oil and dark rum. Beat according to package directions, or 2 minutes at medium speed. (Do not over beat.) Turn into greased and floured 10-inch bundt pan, or 2 smaller (7 inch) bundt pans, or 8 to 10 (3 1/2 inch) brioche pans. Bake large bundt at 350 degrees 50 to 60 minutes (cover top with foil if browning too fast). Bake smaller bundt pans 35 to 45 minutes and brioche pans about 25 minutes.

Place pans on cooling rack and cool completely before unmolding cake. Invert onto serving plate. Pierce top with wood picks. Spoon Rum Glaze over. Makes 10 servings. Each serving contains about 664 calories.

RUM BUTTER GLAZE:

1/2 c. butter
1/4 c. water
3/4 c. sugar
1/2 c. rum

Melt butter in small saucepan. Stir in water and sugar and boil 5 minutes, stirring constantly. Stir in rum.