1 cup walnuts, chopped
1 (18.25 oz) package yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
For the glaze:
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
Preheat oven to 325°F and grease and flour a 10-inch bundt pan. Sprinkle chopped walnuts over bottom of pan. In a large bowl, combine cake mix and pudding mix. Add eggs, 1/2 cup water, vegetable oil, and 1/2 cup of the rum. Mix until well combined, and pour batter over the chopped nuts in pan. Bake until a toothpick inserted into the center comes out clean, about 60 minutes. When done baking, let cake rest for 10 minutes in pan. While cake rests, make glaze: In a saucepan, combine butter, 1/4 cup water, and 1 cup sugar over medium heat. Bring to a boil and let cook 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Brush glaze all over top of cake. Invert onto a serving plate, and brush sides and center of cake with glaze. Allow cake to absorb glaze, and repeat until all glaze is used.