Preheat oven to 325º F.
Prepare Bundt pan by generously buttering and lightly flouring inside, very well. Sprinkle chopped pecans
over the bottom of the inside of the pan (this will be the top when you turn it out)
Mix the cake mix and other ingredients together until well blended. Pour it into the Bundt pan and spread it evenly.
Bake for 1 hour, or until a toothpick inserted into the fattest part of the cake comes out clean.
Once out of the oven, let the cake cool while you make the sauce. Brenda would turn the cake out onto a
cooling rack after about 5 minutes. Then she'd put a sheet pan under it to catch any drippings from the sauce.
You don't want to waste this sauce, trust me.
Place first 3 sauce ingredients into a small sauce pan. Boil over medium heat for about 5 minutes,
remove from heat and stir in the rum. Drizzle slowly over the cake until it is absorbed.