Pumpkin Pecan Rum Cake Recipe

Name: Pumpkin Pecan Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pecans, chopped; 3 cups all-purpose flour; 2 tablespoons pumpkin pie spices (ground); 2 teaspoons baking soda; 1 teaspoon salt; 1 cup butter, softened (or use margarine); 1 cup brown sugar; 4 large eggs; 1 (15 ounce) can pumpkin puree; 1 teaspoon vanilla extract; RUM BUTTER GLAZE; 1/4 cup butter (or use margarine); 1/2 cup brown sugar; 2 tablespoons water; 2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

Servings: persons

3/4 cup pecans, chopped
3 cups all-purpose flour
2 tablespoons pumpkin pie spices (ground)
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened (or use margarine)
1 cup brown sugar
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
RUM BUTTER GLAZE
1/4 cup butter (or use margarine)
1/2 cup brown sugar
2 tablespoons water
2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

1
Preheat oven to 325u00b0F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
2
Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
3
Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
4
Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
5
Bake for 60 to 70 minutes or until wooden pick comes out clean.
6
Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
7
Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
8
RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
9
Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.

1438

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup pecans, chopped, 3 cups all-purpose flour, 2 tablespoons pumpkin pie spices (ground), 2 teaspoons baking soda, and more.

Yes, Pumpkin Pecan Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pecan Rum Cake

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