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I found this recipe in a magazine ad a few years ago and I still have ...

Deborah B., , on 12/09

Pumpkin Pecan Rum Cake

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Intermediate

Pumpkin makes delightful addition to your rum cake!

Prep: 20 min

Cooking: 1 hrs

Yields: 12 to 16 servings

Ingredients

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
RUM BUTTER GLAZE
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons water
2 to 3 tablespoons rum or 1 teaspoon rum extract

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Directions

PREHEAT oven to 325° F. 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 granulated 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. Garnish as desired.

RUM BUTTER GLAZE:
MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

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For nutrition information about LIBBY'S PUMPKIN, click here .

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Recipe Reviews

Deborah B. , ,
December 2009

My family absolutely loves this!

I found this recipe in a magazine ad a few years ago and I still have that page! I had to look for it on the verybestbaking.com site today because I could not read it anymore! I have made this bundt cake many, many times! I love it and my family loves it, too! I especially like it around the Thanksgiving and Christmas season but have made it at other times, too..

Bernice G. , Mineola, NY
December 2009

Pumpkin Pecan Cake

I made this cake to take to a party and was embarrassed to have to remove it after I had tasted it. A few people whom I asked to taste it couldn't identify it as containing pumpkin. It might be improved by adding orange zest or raisins (as mentioned in one of the reviews), but I can't see wasting expensive ingredients to make it again. Possibly drenching it in caramel sauce and ice cream might help, but then why bother with the cake? Sorry for my remarks, but the cake was not good..

Alice R. , ,
December 2009

It a staple for the Christmas Season

I must make between 5 and 10 Pumpkin Pecan Rum Cakes between Thanksgiving and the Christmas season. It has become a holiday staple in our family since I found your recipe about 8 years ago. I make them for gifts for friends and family as well as several for at home parties. Everyone loves this cake.

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NUTRITION FACTS
Amount Per Serving 12 to 16 servings
Serving Size 1/12 of recipe
Calories 540
Calories from Fat. 240
% Daily Value
Total Fat 26g	41%
Saturated Fat 13g	65%
Cholesterol 120mg	40%
Sodium 570mg	24%
Carbohydrates 71g	24%
Dietary Fiber 3g	13%
Sugars 44g
Protein 7g
Vitamin A	100%
Vitamin C	0%
Calcium	6%
Iron	15%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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