Rum Cake from Cake Mix

Preheat oven to 325°F and generously spray a 10-inch bundt pan with nonstick baking spray. Sprinkle pecans evenly in the bottom of the pan; set aside.
¾ cup chopped pecans
In a large bowl, whisk together the cake mix and pudding mix. Add eggs, rum, milk, and oil. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the pan.
1 (15.25 oz) yellow cake mix, 1 (3.4 oz) instant vanilla pudding mix, 4 large eggs, ½ cup dark rum, ½ cup milk, ½ cup vegetable oil
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
About 10 minutes before the cake is done, make the glaze. Melt butter in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Cook, stirring constantly, until slightly thickened and darker in color, about 4 minutes. Remove from heat and stir in rum.
1 cup granulated sugar, ½ cup unsalted butter, ¼ cup water, ½ cup dark rum
Remove the cake from the oven. Leaving it in the pan, poke holes all over the bottom with a skewer, then drizzle half the glaze evenly over it.
Let rest 10 minutes, then invert onto a serving plate. Brush with the remaining glaze in layers, letting it soak in between each, until all the glaze is used.