Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

In a large Mixing Bowl, combine the 1 package yellow cake mix standard 15 ¼ oz box, 1 package instant vanilla pudding mix 3 ⅜ oz package, 4 eggs room temperature, ½ cup cold water, ½ cup vegetable oil, and ½ cup dark rum such as Appleton Estate or Myer's. Beat with a Stand Mixer or Hand Mixer on medium speed for 2 minutes until the batter is smooth and well combined. Pour the batter evenly over the 1 cup chopped pecans roughly chopped in the prepared Bundt Pan.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat. Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

With the cake still in the pan, use a toothpick or Bamboo Skewer to poke holes all over the bottom of the warm cake. Slowly pour about half of the warm rum glaze over the cake, allowing it to soak in fully. Let sit for 5 minutes.

Invert the cake onto a serving plate. Use a Pastry Brush or spoon to slowly apply the remaining glaze over the top and sides of the cake, letting each addition soak in before adding more. Allow the cake to rest at room temperature for at least 15 minutes before slicing — the glaze will set into a gorgeous, shiny coating.