Heat oven to 350 degrees.

Prepare a 10″ bundt pan, sprinkling crushed nuts on the bottom if desired.

Whisk together the cake mix, cornstarch, sugar, and vanilla.

Add the water, oil, and rum to the dry ingredients. Whisk.

Change to electric beaters and beat in the eggs.

Pour the batter into your prepared pan and bake for 38-43 minutes.

Cool for 30 minutes.

Glaze:

Melt the butter. Add the sugar and water and whisk. Boil for 5 minutes.

Meanwhile, poke holes in the cake with a toothpick. Poke a lot of holes!

Remove from the heat, and cool for a minute. The next step can splatter so be careful and don't lean over the pan. CAREFULLY add the rum and stir. If you add the rum while the glaze is too hot, it can splatter.

Pour the glaze slowly over the cake.

This will soak in fairly quickly. Let sit for several hours or overnight. Invert onto a cake platter. Enjoy!