Does anyone have a good recipe for vanilla rum cake?

I plan on adding a buttercream frosting so a glaze is not necessary...or is it? Is the glaze what makes and keeps the cake moist?Does anyone have a good recipe for vanilla rum cake?
Yes you have to have that because that's what makes the whole cake moist. Here's the recipe I make all the time form Tortuga:





* ---Cake---


* 1 cup chopped, toasted pecans or walnuts


* 1 18-1/2 ounce yellow cake mix


* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix


* 4 eggs


* 1/2 cup cold milk*


* 1/2 cup vegetable oil


* 1/2 cup Bacardi dark rum


* ---Glaze---


* 1/2 cup butter


* 1/4 cup water


* 1 cup sugar


* 1/2 cup Bacardi dark rum





Preparation:


Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.





Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.





Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.