- Servings: 12-16
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
|3 cups||All-purpose Flour|
|2||Tbsps. Pumpkin Pie Spice|
|2 tsps||Baking Soda|
|1 cup||(2 Sticks) Butter or Margarine, softened|
|1 cup||Packed Brown Sugar|
|1 can||(15 Ounce) Pure Pumpkin, libby's|
|Rum Butter Glaze:|
|¼ cup||Butter or Margarine|
|2– 3||Tbsps. Rum or 1 Tsp. Rum Extract|
Pre-heat oven to 325 grease 12-cup bundt pan sprinkle nuts over bottom.
Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter, brown sugar and sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract, beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick, pour half of glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake, pour remaining glaze over cake. Cool.
Rum Butter Galze:
Melt butter in small saucepan; stir in sugar and water. Bring to a boil. Remove from heat; stir in rum.