Ingredients

2 sticks butter, softened
1 cup sugar
1 1/4 cups brown sugar
3 eggs
3 cups cake flour
1 1/2 t. baking soda
1 t. baking powder
1 t. salt
2 t. pumpkin pie spice
1 1/2 cups buttermilk
1 T. rum (optional) or 1 T. vanilla extract

For caramel drizzle:
1 stick butter
1 cup brown sugar
1/4 cup evaporated milk
1 cup powdered sugar

Instructions

Butter and flour a 12 cup bundt pan. Preheat oven to 350 degrees.
Beat butter and both sugars until light and fluffy. Add eggs and rum (or vanilla). Combine dry ingredients (flour through pumpkin pie spice) and add to mixture alternately with buttermilk, beginning and ending with dry ingredients. Bake 50 minutes or until cake tester comes out clean. Cool in pan for 20 minutes before unmolding. Drizzle with caramel glaze:
Melt butter with brown sugar and bring to a boil. Remove from heat and add evaporated milk. Return to a boil and then remove again from heat. Cool to lukewarm and then beat in powdered sugar. Drizzle glaze on cake using a fork or a pastry bag.

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