Grab your large mixing bowl for the batter. Put the cake mix and pudding mix inside. Add the eggs, water, oil, and rum. Mix everything on medium speed for two minutes.

Pour the smooth batter over the pecans carefully. Smooth the top with a small rubber spatula. Put the pan in the center of oven. Bake it for about sixty minutes until golden.

Start making the rum glaze while it bakes. Melt butter in your saucepan over medium heat. Stir in the sugar and a little water. Boil this mix for exactly five minutes gently.

Remove the saucepan from the hot stove burner. Stir in the rum slowly into the syrup. Be careful because the steam will be hot. Set the glaze aside until the cake finishes.

Take the hot cake out of the oven. Poke holes all over the cake with a fork. Pour the warm glaze over the hot cake. Let it sit for thirty minutes to soak.

Invert the cake onto a clean serving plate. Let it cool completely before you slice it. The glaze will become shiny and very beautiful. Your Christmas rum cake is now ready to eat.