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Pumpkin Pecan Rum Cake

Level
Intermediate
Prep
20 minutes
Cook
60 minutes
Servings
12 to 16 servings
  • Pumpkin makes a delightful addition to your rum cake! The rum butter glaze in this recipe adds elegance and flavor to this classic cake.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
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 margarine, softened, divided
  • 1 cup packed brown sugar
  • 1 1/2 cups granulated sugar, divided
  • 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.
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