Christmas Rum Cake

This is from http://thepioneerwoman.com/cooking. I'm only posting it for efficient grocery list functionality; not to take any credit. And her site is GREAT. Be sure to check it out. Wonderful writing, and beautiful step-by-step photography. I'm sure this cake will be scrumptious; I'm trying it tonight!

• Ready In: 2 hrs
• Yields: 1 cake

Ingredients

• 1 (18 ounce) box  yellow cake mix, box
• 1 (3 ounce) package vanilla instant pudding mix
• 4  eggs
• 1⁄2 cup cold water
• 1⁄2 cup canola oil
• 1⁄2 cup dark rum or 1⁄2 cup light rum, is fine
• 1  cup pecans, chopped
•  brown sugar (optional)
• 3⁄4 cup butter
• 1⁄4 cup water
• 1 1⁄2 cups sugar
• 3⁄4 cup rum

Directions

1. Preheat oven to 325.
2. Grease and flour Bundt cake pan.
3. Sprinkle nuts over bottom of pan.
4. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
5. Mix all cake ingredients together.
6. Pour batter over nuts.
7. Smooth out ’til the top is even.
8. Bake 1 hour, or a little less if the pan is black. Do not overbake!
9. While cake has ten minutes to go, make the glaze.
10. Melt butter in saucepan.
11. Stir in water and sugar.
12. Boil 4 to 5 minutes, stirring constantly.
13. Turn off flame and pour in rum.
14. Stir to combine and reheat for 30 seconds.
15. Remove cake from oven.
16. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
17. Allow to sit for five minutes.
18. Invert the cake onto a serving plate.
19. Prick surface a hundred times with a fork (gently, please.)
20. Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
21. Cool to room temperature before serving to ensure glaze has soaked inches.