Preheat oven to 325. Grease bundt pan. Combine flour, baking soda and salt in a bowl. In a separate large bowl, beat butter, brown sugar and white sugar until light and fluffy. Ad eggs one at a time, mixing well after each addition.
Add pumpkin and vanilla and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into pan. Bake 60-70 minutes or until toothpick comes out clean.
For glaze- Melt butter in a saucepan. Stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
Before removing cake from pan, poke holes all over cake.Pour half of the glaze over cake. Let stand 15 minutes then invert onto plate. Poke holes all over the top of the cake and pour the remaining glaze over it.
0 Out of 5 from
You can add this Pumpkin Rum Cake recipe to your own private DesktopCookbook.