1 1/2sticksbuttereither salted or unsalted is fine
1cuplight rum
1/4cupwater
1 1/2cupsugar
Instructions
Cake
Heat oven to 325 degrees.
Spray bundt pan with non-stick spray and coat it well.
Finely chop pecans, and place in the bottom of the bundt pan. Evenly spread brown sugar on top of the pecans.
In a large bowl, mix together the yellow cake mix, instant pudding, eggs, water, rum and oil.
Pour batter over the brown sugar/pecan mixture. Bake for 1 hour. If you have a black pan, cooking time may need to be reduced.
Remove cake from oven and quickly pour about 1/3 of the glaze on the top of the cake. (This is actually the bottom of the cake when inverted.) Keep cake in pan for a few minutes to let the glaze set.
Turn cake onto serving plate. Prick top and sides of cake with a fork multiple times. Pour remaining glaze evenly on the top and sides of the cake.
Let cake return to room temperature. Cover and let cake rest at room temperature for 2-4 hours prior to serving.
Glaze
While the cake bakes, melt butter in a medium saucepan. Stir in water and sugar; bring to a boil for 4 minutes stirring constantly. Remove glaze from burner and add rum. Mix well. Return pan to burner heat rum glaze for one minute.