Directions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, then sprinkle the chopped pecans evenly over the bottom. Set the pan aside for later.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the butter, sugar, and vanilla on medium-high speed for about 2 minutes until light and fluffy. Add the eggs one at a time, making sure to beat well after each addition for a smooth mixture.

Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, vanilla pudding mix, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly mixed and aerated.

Combine Wet Ingredients: In a small bowl, whisk the buttermilk and dark rum together. This mixture will be added to the batter in alternating steps to help maintain the texture.

Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk and rum mixture. Begin and end with the dry ingredients, mixing just until everything is incorporated. Be careful not to overmix.

Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prepare the Glaze: About 10 minutes before the cake is finished baking, make the buttered rum glaze. Melt the butter in a medium saucepan over medium-high heat. Add the granulated sugar, water, and pumpkin pie spice (or cinnamon) and bring to a boil. Cook for 3 minutes, stirring occasionally, then remove from heat and carefully stir in the rum. The mixture may foam, so stir until it settles.

Glaze and Finish the Cake: Once the cake is done baking, remove it from the oven. Use a skewer to poke holes across the bottom of the cake while still in the pan, and slowly pour half of the glaze over it, allowing it to soak in. Let the cake cool for 1 hour in the pan before turning it out onto a serving plate. Poke additional holes on the top of the cake and gradually pour the remaining glaze over the top, ensuring it absorbs fully. Let the cake sit until the glaze has set before serving.