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 (Don't bother with another brand!)
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. Mix above ingredients according to directions on the cake mix box. 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.


Cake can be frozen.