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Pumpkin Pecan Rum Cake recipe

Pumpkin Pecan Rum Cake.

Pumpkin makes a delightful addition toyour rum cake!

Recipe: Pumpkin Pecan RumCake

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Rum Butter Glaze, (recipe follows)

  • Preheat oven to 325°F (160°C).Grease 12-cup Bundt pan. Sprinkle nuts over bottom.
  • Combine flour, pumpkin pie spice, bakingsoda and salt in medium bowl. Beat butter,brown sugar and granulatedsugar in large mixer bowl until light and fluffy. Add eggs; beatwell. Add pumpkin and vanilla extract; beat well. Add flour mixtureto pumpkin mixture, 1/3 at a time, mixing well after each addition.Spoon batter into prepared pan.
  • Bake for 60 to 70 minutes or until woodenpick comes out clean. Cool 10 minutes. Make holes in cake withlong pick; pour half of Glaze over cake. Let stand 5 minutesand invert onto plate. Make holes in top of cake; pour remainingGlaze over cake. Cool. Garnish as desired.
  • Rum Butter Glaze:Melt 1/4 cup butter or margarine in small saucepan; stirin 1/2 cup granulated sugar and 2 tablespoons water. Bring toa boil. Remove from heat; stir in 2 to 3 tablespoons dark rumor 1 teaspoon rum extract.

    Makes 18 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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