1 pkg. Duncan Hines butter cake mix
1 small pkg. vanilla instant pudding
4 eggs
1/2 c. rum
1/2 c. oil
1/2 c. water

Butter bundt pan and sprinkle with chopped nuts. Mix together all of the ingredients.

Bake at 325°F for 50 to 60 minutes. Pour sauce over cake while hot.

Rum Sauce:

1/4 c. rum
1/4 c. water
1 stick butter
1 c. sugar

Bring to a boil; let boil 2 to 3 minutes. Pour over hot Rum Cake while it is still in the pan. Let set at least 40 minutes. When the cake cools then turn it out onto a cake plate.