• Preheat your oven to 325°F (163°C). Grease and flour a bundt pan that holds 10 to 12 cups of batter. Sprinkle the chopped pecans evenly across the base of the prepared pan, adding a nutty layer to each slice of cake.
• In a large mixing bowl, sift in the yellow cake mix to ensure a light and smooth batter. Add the instant vanilla pudding, eggs, water, vegetable oil, and rum. Blend the mixture on medium speed for one minute, then scrape down the bowl to incorporate any bits from the sides. Beat for an additional minute until the batter is well combined and smooth. Carefully pour the batter over the pecans in your prepared pan, filling it evenly.
• Bake for 45 to 50 minutes. To check if it’s done, insert a skewer or toothpick into the center – it should come out clean or with just a few crumbs attached.

Glaze Instructions

• About 15 minutes before the cake finishes baking, prepare the glaze. In a medium saucepan, combine the sugar, butter, water, and rum. Stir continuously over low heat until the butter melts and everything is well mixed. Increase to medium heat, stirring as it comes to a gentle boil (watch it closely, as it can easily boil over if left unattended). Let the mixture boil for exactly 3 minutes, then remove from heat.
• Once the cake has finished baking, leave it in the pan and immediately pour the warm glaze evenly over it, allowing it to soak in. Let the cake sit for 15 minutes so the glaze fully absorbs.
• To serve, place a cake plate or stand over the pan, then invert the pan and plate together, allowing the cake to release onto the plate. Remove the bundt pan, revealing a deliciously moist rum cake, ready to slice and enjoy!