Coat a 10-inch tube or a 12-cup Bundt pan with cooking spray. Sprinkle with flour; shake out excess. Sprinkle chopped pecans over bottom of pan.
Combine cake mix and next 5 ingredients (through rum), mixing well, according to package directions. Pour batter over nuts. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool completely.
While the cake bakes, make glaze. Melt butter in saucepan. Stir in the sugar and water. Boil 4 minutes, stirring constantly. Remove from heat. Let cool 1 minute. Stir in rum.
Invert cake onto a plate. Pierce top of cake in several places. Brush glaze evenly over top and sides, so cake absorbs glaze.
Delicious, however, this is the Bacardi Rum Cake recipe, except using egg whites instead of whole eggs. Have made it many times; recommend making a day before serving so that the cake can soak up the rum glaze.
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