A cake for the weekend

I've made this for holiday events in the past, but it seemed like a good suggestion for the weekend. If you do this right, when it cools it will have the consistency of a giant glazed donut!

Bacardi Rum Cake

Cake:
1 pkg. (18 1/2 oz.) yellow cake mix
1 pkg. (3 3/4 oz.) Jell-O instant pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
3/4 c. Bacardi dark rum

Glaze:
1/4 lb. butter (1 stick)
1/4 c. water
1 c. sugar
1/2 c. Bacardi dark rum

1. Heat oven to 325˚.
2. Grease and flour 10" tube, or 12-cup Bundt pan.
3. With electric mixer, mix all cake ingredients together, and pour into pan.
4. Bake 60 minutes or until toothpick inserted in center of cake comes out clean.
5. Cool cake, then invert onto serving plate.
6. Using a fork, stab the top of the cake to make small poke holes where the glaze can seep in a little bit.
7. Prepare glaze by melting butter in a sauce pan. Stir in water and sugar.
8. Boil for 5 minutes, stirring constantly.
9. Remove from heat and stir in rum.
10. Spoon and brush hot glaze over surface of cake, slowly. Allow cake to absorb glaze as you are working. You can use a pastry brush to slather some glaze on the sides of the cake.