Donalee brought this cake to me as thank you for some prints and computer help. It pays to help your neighbor. It was a magnificent treat - rum nut glaze over a delicious pound cake. Safely sliced, wrapped into individual portions, and put in the freezer to be enjoyed over a long period of time!
Here's the recipe from Donalee:

Rum Cake

1 box Duncan Hines yellow cake mix
1 box (small) instant vanilla pudding
1/2 cup rum
1/2 cup oil
1/2 cup water
4 eggs
1/2 cup chopped pecans


Preheat oven to 350º.
Grease and flour bundt pan. Sprinkle nuts evenly in the bottom. Using the ingredients above mix above ingredients according to directions on the cake mix box - forget the butter...and make sure it is the Duncan Hines brand!. Add batter to pan. Bake at 350º until done. (45-60 minutes). Cool in pan 15-20 minutes before turning out.


Glaze

1 stick butter
1 cup sugar
1/4 cup water
1/4 cup rum


Mix ingredients together; boil for 3 minutes; drizzle evenly over cake.


You may choose to prepare 1/2 the recipe for the glaze, though Donalee preferred to prepare the full amount.
I've found 1/2 the recipe is PLENTY for my bundt pan. I use less rum than called for and add water to make up for it.

Cake can be frozen.

If you're watching calories you may want to use mini cupcake pans. I just made 72 mini cupcakes and had enough batter left over for 8 regular sized cupcakes. Click on "next" to see what the little cupcakes look like. They were baked for 12 minutes at 350°.