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Pumpkin Pecan Rum Cake

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“This is a delicious cake with a festive taste. Enjoy it.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
  2. Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
  3. Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
  4. Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
  5. Bake for 60 to 70 minutes or until wooden pick comes out clean.
  6. Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
  7. Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
  8. RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
  9. Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.

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