1️⃣ Preheat and Prepare the Pan:

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a bundt pan, then evenly sprinkle the chopped pecans over the bottom. Set aside.

2️⃣ Cream Butter and Sugar:

• In a large mixing bowl, use an electric mixer to cream the butter, sugar, and vanilla on medium-high speed until light and fluffy (about 2 minutes).
• Add the eggs one at a time, beating well after each addition.

3️⃣ Mix Dry Ingredients:

• In a separate bowl, sift together the flour, vanilla pudding mix, baking powder, baking soda, and salt.

4️⃣ Combine Wet Ingredients:

• In a small bowl, whisk together the buttermilk and dark rum.

5️⃣ Combine Dry and Wet Mixtures:

• On low speed, alternate adding the dry ingredients and the buttermilk-rum mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6️⃣ Bake the Cake:

• Pour the batter into the prepared bundt pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7️⃣ Prepare the Buttered Rum Glaze:

1. About 10 minutes before the cake is done baking, melt the butter in a saucepan over medium heat.
2. Add the sugar, water, and pumpkin pie spice (or cinnamon) and bring to a boil. Cook for 3 minutes, stirring occasionally.
3. Remove from heat and stir in the rum carefully.

8️⃣ Glaze and Finish the Cake:

1. Once the cake is done, remove it from the oven and use a skewer to poke holes across the bottom while it’s still in the pan.
2. Slowly pour half of the glaze over the cake, letting it soak in.
3. Cool the cake in the pan for 1 hour before turning it out onto a serving plate.
4. Poke additional holes on the top and pour the remaining glaze over the cake.
5. Let the glaze set before serving.