1Heat oven to 325*.
Use a 12-cup fluted tube (bundt cake) pan.
Grease and flour, or spray with baking spray and flour.
In large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum or 2 tsp. extract and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
2Bake 46 to 52 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan
Cool completely, about 2 hours.
3In small microwavable bowl, microwave frosting uncovered on medium (50%)15 seconds. Stir in 2 teaspoons rum or 1/2 teaspoon rum extract. Pour over top of cake, allowing some to drizzle down side. Sprinkle pecans over frosting. Store loosely covered.