Mix in medium bowl:

3 cups all purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt

Beat 2 sticks softened butter
1 cup each of sugar and packed brown sugar in large bowl until light an fluffy

Add 4 eggs, beat well.

Add 1 can (15 oz) Libby's Pure pumpkin and 1 teaspoon vanilla extract.

Gradually combine four and pumpkin mixtures, mix well.

Glaze: Melt ¼ cup butter in small saucepan; stir in ½ cup sugar and 2 tablespoons water. Bring to boil. Remove from heat; stir in 1 teaspoon rum extract.

Place 3.4 cup chopped pecans on bottom of greased 12-cup bundt pan. Pour better over nuts.

Bake in preheated 325 degree oven for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Makes holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes. Invert onto plate and repeat with remaining Glaze…Cool.