How to Make It
Preheat oven to 350°F. Grease and flour 5 (6- x 3 1/2-inch) miniature loaf pans; set aside.
Stir together cake mix, pudding mix, and salt in a medium bowl; set aside. Whisk together eggs, milk, oil, and 1/2 cup of the whiskey in a large bowl. Add cake mix mixture to egg mixture, and fold to combine. Divide batter evenly among prepared loaf pans; bake in preheated oven until browned and a toothpick inserted in center comes out clean, 35 to 40 minutes.
Remove from oven, and let cool in pans 5 minutes. Poke holes all over cakes with a toothpick or skewer.
While cakes are baking, combine butter, sugar, and water in a small saucepan over medium. Whisk until sugar is dissolved and mixture has slightly thickened, 3 to 4 minutes. Remove from heat, and stir in pecans and remaining 1/4 cup whiskey.
Spoon 2 tablespoons whiskey glaze over each cake while cooling in pans. Transfer cakes from pans to a wire rack set in a baking sheet. Pour remaining glaze evenly over cakes, and cool completely, about 20 minutes.