Stay home if you eat this. It's 'saucy'! :)
Preheat the oven to 325º
Lightly grease and flower a Bundt Pan, sprinkle the pecans in the bottom of the pan.
Honestly, Crisco works the best for greasing the pan. Be sure to get into the crevasses well. Don't skimp!
In a medium to large bowl, mix the cake mix, pudding, 4 eggs, water, oil, and rum. Smooth out most of the lumps but don't spent too much time on that.
Pour mix into Bundt pan on top of the pecans.
Bake for 1 hour
Cool the cake for 1-2 hours in the pan.
Extract the cake:
Use a dinner plate (preferably a round one since the Bundt pan is round) and place it over top of the cake.
Flip the plate/pan over and beat the Bundt pan a little to jiggle loose the cake from the pan; remove the Bundt pan.
Poke the cake with a fork all over the sides and top. Be careful to not tear the cake. This will add holes for the sauce to soak in so make sure that fork gets into the cake a good 1/2-3/4"!
Make the sauce:
In a small sauce pan, add the stick of butter, 1.4 c. water and 1 c. of sugar.
Slowly bring this to a boil; stirring often. About 5 minutes.
Remove from heat and let it rest for 1-2 minutes.
CAREFULLY add in 1/2 c. Myers Dark Rum and stir to incorporate.
Using a large serving spoon, drizzle the sauce all over the cake. Be sure to coat the inside hole and all the nooks and cranny's!
You might find that you need to add the glaze in multiple phases.... that is great! Take your time.
Reserve the remainder of the sauce to use as extra glaze if someone desires more.
When serving the cake, I like to offer extra sauce/glaze to my guest. Sometimes I slice the whole cake and use the extra glaze to drizzle down in between the slices before I serve the cake to guests.
Smell that? Yup! That rum is AWESOME!
******NOTE****** Because the rum is added late in the cooking process, most of the alcohol remains in the sauce. It is NOT suitable for young children. Use good judgement. :)