For the basic cake mix: Use an electric mixer on low speed to combine the ingredients in a large mixing bowl until the mix is the consistency of fine gravel and all of the particles are almost equal in size. (Basic Cake Mix can be stored in a container in the refrigerator for up to 3 months.) This makes about 5 cups of mix.

For the Cake: Preheat oven to 325 degrees F. Spray a large (12 cup size) Bundt pan with nonstick cooking spray. Sprinkle the chopped nuts into the bottom.

Place basic cake mix, pudding mix (Vanillia or Chocolate), milk, eggs, rum, oil and vanilla extract in a large bowl and combine on medium speed with an electric mixer for about 2 to 3 minutes. Scrape down the bowl halfway through. Batter should be very smooth. Pour into prepared bundt pan and level out top. Bake until fully golden and tester comes out clean and cake springs back (about 55 minutes). Remove from oven and place on cooling rack while making soaking glaze.

Rum Soaking Glaze: In a small saucepan combine butter, water and sugar. Bring to a boil carefully as mixture boils over very easily. Reduce to a simmer and cook until sugar is dissolved and syrup is  combined well and a little thicker. Remove from heat and add the rum and mix to combine.

While cake is still cooling, pour hot glaze into and on top of cake. There is a lot of glaze and if cake doesn't soak it up right away just wait a couple minutes and add the rest. It will tale time to soak it all up.

Cool cake completely in bundt pan before turning out onto a serving platter

This cake is very delicate, so once it is turned out it cannot be moved around easily. Can be eaten when fully cooled but it will taste better the next day. Freezes well.