Strawberry Rum Cake

Cake:
1 (18.25 ounce) box white cake mix
1 (3 ounce) box strawberry gelatin
1/2 cup rum
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract

Topping:
1 pint (2 cups) strawberries, halved

Glaze:
1 1/2 cups sifted confectioners' sugar
1/2 cup lemon juice
1/4 cup rum

Heat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.

Cake: Mix all together in a large bowl. Beat for 2 minutes at high speed, then for 1 minute at low speed. Pour into prepared pan.

Bake for 60 minutes. Cool in pan on cake rack for 20 minutes. Do not invert on a bottle to cool.

Glaze: Combine glaze ingredients and bring to boil over medium heat. Simmer gently for 3 minutes. Prick cake with a wooden pick or tines of a fork and slowly pour small amount of glaze on cake. Arrange strawberry halves attractively on top of cake. Pour remaining glaze over strawberries and cake. Serve at once or refrigerate.