Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious.

Ingredients Nutrition

Directions

  1. Preheat oven to 325. Grease 12 cup bundt pan.
  2. Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
  3. Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
  4. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
  5. While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
  6. Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
  7. Cool completely.
Most Helpful

5 5

So moist and delicious! I love the flavor of the rum in the glaze. I used dark brown sugar instead of the white sugar in the glaze to give it more of a caramel flavor. I also added a couple of tablespoons of powdered sugar when making the glaze. Thanks for a great pumpkin cake recipe!

5 5

Wow, this came out perfectly! I reduced the sugar to 1/3 cup of granulated, leaving the cup of brown intact. Nice, will make it again!