Name: Pumpkin Pecan Rum Cake
Yield: 4 servings
Ingredients: 3 c. sifted flour; 2 Tbsp. pumpkin pie spice; 2 tsp. baking soda; 1 tsp. salt; 2 sticks softened butter; 1 c. white sugar; 1 c. brown sugar, packed; 4 eggs; 1 (15 oz.) can pumpkin; 1 tsp. vanilla; 3/4 c. chopped pecans

Servings: 4 persons

3 c. sifted flour
2 Tbsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
2 sticks softened butter
1 c. white sugar
1 c. brown sugar, packed
4 eggs
1 (15 oz.) can pumpkin
1 tsp. vanilla
3/4 c. chopped pecans

1
Mix first 4 ingredients; set aside. Mix butter and the sugars together and beat until light and fluffy. Add eggs and mix well. Add pumpkin and vanilla and mix well. Gradually combine flour and pumpkin mixture, mixing well. Place pecans on bottom of greased 12-cup Bundt pan. Pour batter over nuts; bake in preheated 325u00b0 oven for 60 to 70 minutes. Cool for 10 minutes. Make holes in cake with long pick. Pour half of glaze over cake. Let stand 5 or 10 minutes. Invert over plate and repeat with remaining glaze. Cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Pecan Rum Cake

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