Preheat oven to 325 degrees

Spray a large Bundt pan (12 cup) with nonstick cooking spray

Cut the maraschino cherries in half; decorate the bottom of the bundt pan with cherries; rounded side down.

Sprinkle the chopped pecans on the bottom of the pan, over the cherries.

Combine the cake mix, pudding mix, milk, eggs, bourbon, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through until very smooth.

Pour into Bundt pan.

Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back

Remove from oven and place on a cooling rack while making the rum glaze; do not remove from the bundt pan

Combine butter, water, bourbon and sugar in a small saucepan

Bring to a boil; reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker

Remove from the heat.

Poke holes all over bottom of cake with wooden spoon

Pour bourbon/butter syrup evenly all over bottom of cake; making sure the liquid gets into the holes you've poked and down the sides of the pan as well.

Allow cake to cool 10 minutes in pan before turning out onto serving platter.