Beehive Bacardi Rum Cake

Hey guys!
Have you ever had one of those weekends where you wanted to have a good time then realized you have kids so that bottle of Bacardi will never actually get the chance to give you that nice buzz?
So rum cake was the next best option.
Plus I have this super awesome beehive cake pan I have been wanting to use all summer.

Here's the goods:
For the cake
1 cup chopped nuts (I used pecans)
1 box yellow cake mix
1 small box vanilla pudding
4 eggs
1/2 cup milk
1/3 cup vegetable oil
1/2 cup white rum
2 tbsp. cinnamon
3/4 cup brown sugar

For the glaze
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup brown sugar
1/2 cup white rum (this makes it pretty strong so use less if you prefer)

Preheat oven to 325 degrees

Cake:
1. Mix all ingredients
2. Mix for 2 minutes
3. Grease inside of a Bundt pan really well, then add a layer of nuts to the pan
4. Pour the batter inside the pan
5. Bake 50 minutes to an hour, until brown

Start making the glaze when the cake has about 10 minutes left to cook.

Glaze:
1. Melt butter in saucepan
2. Stir in water, sugar and, brown sugar
3. Boil 5 minutes, stirring constantly
4. Remove from heat
5. Let cool for a couple minutes and stir in the rum
6. Once the rum is mixed in well pour half the glaze on the cake
(if you let it sit too long it will separate and ruin the glaze)

7. After the cake has cooled off some invert it onto the serving dish
8. Pour the remainder of the glaze on top of the cake