I made both of these rum glazed bundt cakes for guest, one is with cake mix and the other is home made from my cream cheese pound cake recipe made from scratch. Most of the guest preferred the homemade version since they had a choice. The cake mix is great in a pinch. But I prefer to make mine from scratch.
CAKE MIX VERSION: PREHEAT OVEN TO 325 DEGREES F. Mix all cake mix ingredients together in a medium size bowl,till well blended. Spray a bundt pan with non stick cooking spray. Place chopped nuts in bottom of pan and pour batter over nuts, and bake for 1 hour at 325 degrees F.
MADE FROM SCRATCH VERSION. Preheat oven to 325 degrees F. Cream together the cream cheese or sour cream with butter in a medium size bowl until light and fluffy. Add sugar gradually and beat well. Add eggs one at a time beating well after each addition. Add the rum extract. Gradually add the flour and mix well after each addition. Pour into a greased and floured bundt pan. Bake for 1 1/2 hours in preheated 325 degree oven, or until toothpick inserted in center comes out clean.
FOR THE GLAZE: Mix all glaze ingredients together in a small sauce pan. Place over medium heat, and stir until sugar dissolves. Cook at least 5 minutes until mixture becomes syrupy. Poke holes in cake with skewer or large tined fork.
Gradually pour half of glaze over cake and let it soak in a little at a time. Then invert cake onto serving platter, and poke holes in that side and gradually add remaining glaze to top of cake, allowing it to soak in. Enjoy