Prepare a 10 cup Bundt pan by greasing and flouring the inside. I actually like to use a flour/oil spray (Pam has a really good one) to prepare all of my pans.
Sprinkle the chopped pecans evenly over the bottom of the pan.
Using a stand mixer set at medium speed (I use the paddle attachment), mix together the cake mix, pudding powder mix, eggs, cream, melted butter and rum. Mix until creamy and smooth.
Then pour the batter evenly over the chopped pecans. If the batter is too thick to pour, just scoop it out.
Bake for 1 hour. A toothpick inserted into the centre of the cake should come out clean.
Once the cake is done baking, let it cool in the pan for about 30 minutes or more.
Then once the cake has cooled, place a serving plate over the top of the cake in the pan, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan.
Now you can make the caramel sauce.
In a small saucepan melt the butter.
Then stir in the brown sugar and rum.
Simmer over low heat, stirring often, for about 5 minutes, until the sugar is dissolved and the sauce thickens. It’s okay if the mixture gently boils. Keep in mind that the sauce will thicken as it cools, so remove it from the heat when it’s like a runny syrup.
Slowly drizzle half of the butter rum caramel sauce over the top of the cake, letting it drizzle down the sides and middle. Then save the other half of the rum glaze to offer as more drizzle when you serve slices of the cake.