Poppy Seed Rum Cake

1 (18.25 ounce) box yellow cake mix
1/4 cup melted butter
1 small box instant vanilla pudding mix
1/4 cup rum
4 eggs
1/3 cup poppy seeds
1 cup sour cream

Preheat oven to 350 degrees F. Butter a standard Bundt cake pan and flour lightly.

For best results, first combine wet ingredients together in a large bowl and mix, then add dry ingredients and beat 5 minutes. Pour batter into pan. Bake until a wooden pick inserted in center comes out clean, which is about one hour. Let cool completely in baking pan. The center of cake always drops slightly.

Drizzle with a glaze of 1 heaping cup confectioners' sugar beaten with two tablespoons of real butter, melted, and about one tablespoon rum.