Name: Pumpkin Pecan Rum Cake
Prep time: 20 s
Cook time: 60 s
Total time: 80 s
Yield: 12
Ingredients: 3/4 cup chopped pecans; 3 cups all-purpose flour; 2 tablespoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 1 1/4 cups (2 1/2 sticks) butter or margarinesofteneddivided; 1 cup packed brown sugar; 1 1/2 cups granulated sugardivided; 4 large eggs; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 1 teaspoon vanilla extract; 2 tablespoons water; 2 to 3 tablespoons rum or 1 teaspoon rum extract

MAKE IT

Step 1

Preheat oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.

Step 2

Combine flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat 1 cup (2 sticks) butter, brown sugar and 1 cup 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.

Step 3

Bake for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes.

Step 4

Melt remaining 1/4 cup (1/2 stick) butter in small saucepan; stir in remaining 1/2 cup granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

Step 5

Make holes in cake with long pick; pour half of rum glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining rum glaze over cake. Cool. Garnish as desired.