1. Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease a bundt pan generously with butter and flour or baking spray. Sprinkle chopped pecans evenly across the bottom of the pan and set aside.
2. Cream Butter and Sugar:
Use an electric mixer to cream together softened butter, sugar, and vanilla on medium-high speed for about 2 minutes, or until the mixture is light and fluffy.
Add the eggs one at a time, making sure to beat well after each addition.
3. Mix Dry Ingredients:
In a separate bowl, sift or whisk together flour, instant vanilla pudding mix, baking powder, baking soda, and salt.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk and dark rum.
5. Combine Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk-rum mixture. Start and end with the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
6. Bake:
Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Prepare Buttered Rum Glaze:
About 10 minutes before the cake finishes baking, make the glaze. Melt butter in a medium saucepan over medium-high heat. Add sugar, water, and pumpkin pie spice; bring to a boil. Lower the heat and cook for 3 minutes, stirring occasionally.
Remove from heat and carefully add the dark rum (the mixture may foam). Stir until the foam subsides and set aside.
8. Glaze the Cake:
Remove the baked cake from the oven and use a skewer to poke holes all over the bottom. Slowly pour half of the glaze over the cake, letting it soak in between pours.
Allow the cake to cool in the pan for 1 hour. Turn the cake out onto a serving platter.
Poke additional holes into the top of the cake and slowly pour the remaining glaze over it. Warm the glaze slightly if needed to make pouring easier.
9. Serve:
Let the cake rest until the glaze is fully absorbed and set. Slice and enjoy!
Tips for Success
Go Slow with the Glaze: Pouring slowly ensures maximum absorption and a moist cake.
Use Quality Rum: Dark rum adds depth, so choose a good-quality one for the best flavor.
Plan Ahead: This cake tastes even better the next day after the glaze has had time to permeate.
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