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Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
Combine cake mix and pudding mix in a large bowl. Whisk in eggs, ½ cup rum, ½ cup water, and oil until smooth and well-blended. Pour cake batter over chopped nuts in the pan.
Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
Meanwhile, make the glaze: Combine sugar, butter, and remaining ¼ cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining ½ cup rum.
Cool cake in pan for 10 minutes before inverting onto a serving plate. Brush glaze over top and sides of warm cake, allowing glaze to soak in. Repeat until all glaze is used.
Serve and enjoy!