Tuesday, December 1, 2009

Pumpkin Bundt Cake with Butter-Rum Glaze

A yummy bundt cake is the perfect thing to bring with you to a holiday party or pot luck. This pumpkin cake with a butter rum glaze is so good you may not want to give it away though!

Pumpkin Bundt Cake

1 box yellow cake mix
1 package instant butterscotch pudding mix (3.4 oz)
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice

In a large bowl combine all ingredients and beat on medium for 2 minutes. Pour into a greased and floured bundt or tube pan. Bake at 350° for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 10 minutes before removing, invert and place on a wire rack to cool completely.

Butter-Rum Glaze

1/4 cup butter
1/4 cup brown sugar
3 tablespoons milk
1 cup powdered sugar
1 teaspoon rum extract

In a small sauce pan combine butter, brown sugar and milk. Bring to a full boil. Add powdered sugar and rum extract. Beat until smooth. Add more milk if needed. Pour or drizzle over cooled bundt cake.


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