Pumpkin Pecan Rum Cake

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

PREHEAT oven to 325 degrees F. Grease 12-cup Bundt pan. Sprinkle nuts over bottom.

COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to 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 wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.

RUM BUTTER GLAZE:
MELT 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.

Yields 12 to 16 servings

Recipe and photograph provided courtesy of Libby's� and meals.com - used with permission