Cook the pound cake to package directions. Cool and cut into 1 inch cubes. Place the cake cubes in the bottom of a buttered 8x11 baking dish and set aside.
Heat oven to 350.
In a bowl, whisk together the eggs, milk, orange juice, ¼ cup of white sugar, 1 tablespoon of rum, and vanilla until well combined. Pour over the cake cubes. Let sit for 15 minutes. Sprinkle the top with the brown sugar.
Bake for about 35 - 40 minutes until the egg mixture has set. Remove from oven and keep warm.
In a small sauce pan, combine the rum, butter, white sugar, orange zest and spices. Bring to a low boil and reduce heat to simmer. Whisk in the dairy whipped topping until smooth and creamy.
Remove from heat and serve the sauce over the warm bread pudding.