I need a recipe for a good rum cake, any one have one?

I have mega cook books and I could not find one recipe for rum cake, so maybe some one out there in never land has one they will share.I need a recipe for a good rum cake, any one have one?
Easy Rum Cake





1 cup chopped walnuts


1 package yellow cake mix


1/2 cup dark rum


4 eggs


1/2 cup water


1/2 cup vegetable oil


1 package instant vanilla pudding mix





Glaze


1/2 cup butter


1/8 cup water


1/2 cup white sugar


1/4 cup rum





Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sprinkle nuts over the bottom of the pan.


Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.


Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.





To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides








Invite me over when it is ready....I love rum cake!!!!I need a recipe for a good rum cake, any one have one?
Recipiesource.com or something like that It's all good
BACARDI RUM CAKE





1 c. chopped pecans or walnuts


1 (18 1/2 oz.) pkg. yellow cake mix


1 (3 3/4 oz.) pkg. instant vanilla pudding


4 eggs


1/2 c. cold water


1/2 c. Wesson oil


1/2 c. Bacardi dark rum (80 proof)





Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.





GLAZE:





1/4 lb. butter


1/4 c. water


1 c. granulated sugar


1/2 c. Bacardi dark rum





Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Optional: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.
Jamaican Rum Cake








1/2 C. chopped pecans





1 (18.25 oz.) box yellow cake mix





1 small box instant vanilla pudding





4 eggs





1/2 C. vegetable oil





1/2 C. water





1/2 C. dark rum





Glaze:





1 stick (1/2 C.) butter





1 C. sugar





1/4 C. water





1/4 C. rum





Preheat oven to 325掳F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.





Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.





While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.