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1
Preheat the oven to 325u00b0 F. and grease and flour a Bundt cake pan.
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2
Spread the pecans over the bottom of the pan and set aside.
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3
With an electric mixer, beat the eggs until they are a light lemon color.
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4
Add the cake mix, pudding mix, water, vegetable oil, and rum. Beat until thoroughly combined.
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5
Pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
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6
Remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
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7
Toward the end of the cake's baking, make the glaze.
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8
In a medium saucepan, bring the butter, sugar, water and rum to a boil.
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9
Reduce the heat to low and let the mixture continue to simmer for 3 minutes.
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10
Remove from the heat.
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11
While the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
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12
Let the cake sit for an hour before serving to absorb the glaze.
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13
VARIATION:
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14
Glaze the cake a second time.
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15
An hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
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16
Stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
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17
Bring this to a boil and stir until it has thickened.
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18
Pour the hot glaze over the cake and let it sit for another hour before serving.
