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1) Prepare oven to 325u00b0 F. Spray Bundt cake pan with non-stick spray and coat with finely-chopped walnuts.
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2) In a large bowl, combine cake mix and 1 package pudding mix. Mix in the eggs, 1/2 cup water, oil, and 1/4 cup rum. Blend well, and fold in mashed bananas. Pour batter over chopped nuts in the pan. Bake for 1 hour and 15 minutes, or until a cake tester inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
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3) While cake is cooling in pan, in a small saucepan, combine butter, 1/8 cup water, and 1/2 cup brown sugar. Bring to a boil over medium heat and continue to boil for two and a half minutes, stirring constantly. Add in the remaining rum, keeping your face away from the top of the saucepan. Pour half of the glaze into the cake pan, and re-insert cake. Poke small holes in the bottom of the cake with something like a lollipop stick, and pour rest of glaze over bottom. Cool completely.
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4) In a large bowl, combine softened cream cheese, brown sugar, and cinnamon. Cream until smooth. Make the second box of banana pudding according to package directions, then fold into the cream cheese mixture.
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5) Slice cake into three layers. Place bottom of cake on serving platter and spread with one-third of the cream cheese mixture. Set half of the sliced bananas on top of that, and top with middle layer of cake. Repeat these layers to finish re-assembling cake. Top with remaining cream cheese mixture and sprinkle with walnuts. Slice and serve.
