Pumpkin Pecan Rum Cake

READY IN: 1hr 50mins




  • Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
  • In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
  • In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
  • Add eggs; beat well to combine.
  • Add pumpkin and vanilla; beat well to combine.
  • Add flour mixture to batter one-third at a time, mixing well after each addition.
  • Pour batter into tube pan.
  • Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
  • Let cool 10 minutes.
  • To make glaze: melt the remainder of the butter in a saucepan.
  • Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
  • Remove pan from heat; add in rum; stir to combine.
  • Poke holes in cake with a toothpick.
  • Pour half the rum mixture over the cake.
  • Let stand 5 minutes.
  • Pour the rest of the rum mixture over the cake.
  • Cool.