Bacardi Rum Cake recipe?

This cake recipe was sent over to me by my friend, Karri. If you are looking for a fun cake to bring over to the next party. Try this one out. It is really moist from rum glaze. Enjoy!

Cake:
1 c. chopped, toasted pecans or walnuts (I used chopped, but not toasted, pecans)
1 18-1/2 oz. pkg. yellow cake mix
1 1-3/4 (or four serving size) instant vanilla pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 c. Barcardi dark rum

Glaze:
1/2 c. butter
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

For the cake:
Preheat oven to 325 F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all the ingredients for cake (NOTE: Do not follow instructions for making the cake on the cake box or for the pudding. Just dump the cake mix itself and the dry pudding mix into the bowl.) Beat two minutes on high with electric mixer. Pour into prepared Bundt pan. Bake for about one hour, checking with a toothpick to make sure cake is not overdone.

For the glaze:
Melt butter in saucepan. Stir in water and sugar. Boil five minutes, stirring occasionally. Remove from heat and stir in rum. This will create a generous amount of steam, so be careful not to burn yourself.

Preparing and serving: Cool cake in pan, then invert onto serving plate. Prick top of cake with a fork. Drizzle glaze over top of cake. Use a brush, spoon or even a baster to put drippings back into cake. Some of the glaze likely will pool into center of cake; this is expected.

Other notes: This cake is very moist and will last a long time. It may be frozen, or even cut into thin slices and used for French toast.