Rum Cake - cooking recipe

Ingredients

Duncan Hines yellow cake mix
1 small vanilla instant pudding (3 3/4 oz.)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. dark rum (80 proof)
1 c. nuts (if desired)

Preparation

Mix everything together and beat until thoroughly mixed. Preheat oven to 325\u00b0; grease and flour tube or Bundt pan; if nuts are used, sprinkle over bottom of pan; pour batter over nuts and bake 1 hour.
Cool; invert onto serving platter and prick top of cake with fork.
Top with Rum Glaze.