Ingredients

Cake

1 cup walnuts, chopped

18 ounce pineapple cake mix

1.75 ounce (4-serving size) instant chocolate pudding mix

4 egg whites

1/2 cup water

1/4 cup vegetable oil

1/2 cup rum

Glaze

1/2 cup butter

1/4 cup water

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup rum

Optional: 1/4 tsp cinnamon, 1/8 tsp clove, 1/8 tsp allspice, 1 tsp vanilla extract

Directions

1. Preheat oven to 325 F.  Grease and flour bundt pan (I didn't have a bundt pan, so I put a steel container upside down in a circular spring foam pan).  Sprinkle nuts on bottom of pan.

2.  Beat the cake mix, pudding mix, eggs, water, oil, and rum until well mixed (~2 min).  Note: the batter will be sticky!

3.  Spoon into pan and bake for 1 hour.

4.  Prepare glaze: while the cake is baking, melt the butter in a pan on low.  Add the water, sugars, rum, and spices (optional) and mix until mixture boils.

5.  When the cake is done, remove it from the oven.  While it is still in the pan, poke holes with a toothpick and spoon 1/2 of the glaze into the holes.

6. Let it cool for ~45 min, then invert onto serving plate.  Reheat the glaze and spoon over the top of the cake.