Cheater's Rum Cake

I call this Cheater's Rum Cake because it's not from scratch.  But it is delicious.  I've had many people ask for this recipe.  It all started with a baker at my daughter's bakery.  He made the best rum cake I had ever had.  This of course isn't as good as the one he made from scratch, but it is pretty darned good!
For this cake you will need:
1 box (about 18 oz.) yellow cake mix
1 package (3.5 oz.) instant vanilla pudding mix
4 whole eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup dark rum
1 cup finely chopped pecans
brown sugar
1-1/2 stick butter
1/4 cup water
1-1/2 cup sugar
3/4 cups rum
1.)  Preheat oven to 325 F. Spray a bundt cake pan with Pam (I don't use a bundt pan for this, I use my spring form pan.  I just like the presentation better.  Sprinkle nuts over bottom of pan.  Sprinkle a couple of tablespoons of brown sugar over the nuts.
2.)  Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black.
3.)  While cake has ten minutes to go, make the glaze.  Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
4.)  Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork.  Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.