Preheat oven to 325℉.
Spray a bundt pan with cooking spray. You can use butter instead if preferred.
Make the glaze. In a small pot add butter. Once melted, add the brown sugar and ¼ cup of rum.
Bring to a boil about 3-5 minutes until it starts to bubble. Turn off the heat and add another ¼ cup of rum and ½ cup of pecans. Mix well.
In a large bowl, add the eggs, oil, water, and rum. Blend with a hand mixer.
Add the cake and pudding mix, blend until incorporated.
Add the orange zest.
With a spatula, mix in the pecans.
Scoop the pecans from the glaze into the Bundt pan. Get all the pecans from the glaze. It's ok to have a little glaze in the bottom of the pan with the pecans.
Pour the cake batter into the pan.
Bake for 1 hour.
Once baked, take out of the oven and let cool in the pan. Once cooled, turnover onto a plate or cake stand.
Drizzle the glaze over the cake with a spoon. I like to lightly glaze it and keep the remaining glaze to add later to a slice of the cake.
