Rum Cake

Rum Cake
This cake is super moist and super delicious.
Batter:
1 Duncan Hines yellow cake mix
1 package vanilla instant pudding mix
4 eggs¼ cup water
½ cup oil
½ cup rum
1 teaspoon vanilla

Glaze:
½ cup margarine
¾ cup water
1 cup sugar
½ cup rum

Preheat oven to 325 degrees. Beat together all batter ingredients until smooth. Pour into greased tube or Bundt pan. Bake for 1 hour and cool for about 30 minutes.
To make glaze, melt margarine, water and sugar in the microwave. Stir until sugar is dissolved and mixture is thoroughly combined. Stir in rum. Remove cake from pan and poke LOTS of holes in the top and sides. Place cake on rack over waxed paper and slowly drizzle glaze over cake. Let it absorb and continue to pour until used up. Any that drips onto the waxed paper can be picked up and poured again over the cake. This cake keeps well and is slightly better the second day after the glaze has been fully absorbed.
You can use any kind of rum; buy the cheapest since you are not actually drinking it.