Cake Preparation: Mixing and Baking the Rum Cake

• Start by preheating your oven to 325°F (163°C). While the oven is heating up, grease and flour your Bundt pan to ensure the cake doesn't stick. Sprinkle the finely chopped pecans evenly at the bottom of the prepared pan — they’ll give the cake an added texture and flavor.

  Next, in a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, rum, water, vegetable oil, and eggs. Use your hand mixer or stand mixer on medium speed for about 2 minutes. This step ensures everything is thoroughly mixed and the batter is smooth and free of lumps.

  Once the batter is ready, pour it over the pecans in the Bundt pan, spreading it evenly. Pop the pan into the oven and let it bake for 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on the cake towards the end.
• The cake is ready when it’s golden brown, and a toothpick or cake tester inserted into the center comes out clean. If there’s any batter stuck to the toothpick, let the cake bake a bit longer and test again. Be patient—this step ensures you have a perfectly baked rum cake.

  Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes before making the glaze.
• About 10 minutes before your cake finishes baking, it’s time to make the glaze. In a medium saucepan, combine butter, granulated sugar, rum, and water. Heat the mixture over medium heat, stirring occasionally, until the butter has melted and the sugar dissolves completely. Bring the mixture to a gentle boil and let it cook for about 3 minutes, whisking constantly to ensure the glaze doesn’t burn.

  The glaze should thicken slightly during this time, but it will still be pourable. Once the glaze has cooked, set it aside and get ready to drizzle it over the cake!
• Now comes the fun part—soaking the cake in that delicious rum glaze! Once the cake is out of the oven and slightly cooled, poke holes all over the bottom of the cake using a toothpick. These holes will allow the glaze to seep into the cake, making it even more moist and flavorful.

  Gradually drizzle about half of the glaze over the holes, letting it soak in. Be patient and allow the glaze to absorb fully before adding more. After 10 minutes of cooling in the pan, turn the cake out onto a wire rack placed over a foil-lined baking sheet to catch any drips. Poke more holes in the top of the cake and drizzle the remaining glaze over it, allowing the glaze to soak in as much as possible.