Warm the oven up to 325 degrees F.A 10 or 12 cup bundt pan should be greased and floured.Putting the chopped nuts on the bottom of the pan after it's been ready.
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Sort the cake mix out and put it in a bowl. Put in all the other things.For one minute, mix on medium speed. Clean the bowl's sides and bottom, then mix for one more minute. Put the batter into the pan that has been made.
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Bake for 45 to 50 minutes, or until a toothpick or stick stuck into the cake comes out clean or with only a few crumbs on it.Make the glaze in the last 15 minutes of baking.
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Mix the sugar, butter, water, and rum for the glaze in a pot over low heat until the butter melts. Turn the heat up to medium and stir it all the time until it starts to boil.
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(Be careful—if you don't stir it, it could boil over.) When it's done, take it off the heat.This sauce will be poured over the cake right after it comes out of the oven while it's still in the pan.
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Pour the warm sauce over the cake while it is still in the pan. The cake should be in the pan. Observe it for a period of fifteen minutes.
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After 15 minutes, when the glaze has absorbed, place the cake plate/pedestal upside down against the cake pan and flip it all together so the cake plate is right side up and the pan is on top. Remove the can pan to see the cake.
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