Pumpkin Bundt Cake with Butter Rum Sauce

cakebycourtney.com

Lesa

subheading: FOR THE CAKE:

1 ½ cups (300 g) granulated sugar

¾ cup (165 g) light brown sugar packed

5 large eggs at room temperature

1 cup (218 g) vegetable oil

1 ½ teaspoons (6.3 g) vanilla

2 cups (450 g) pumpkin purée

3 cups (360 g) all-purpose flour

1 ½ tablespoons (18 g) baking powder

3 teaspoons (7.8 g) ground cinnamon

1 ½ teaspoons (3.9 g) ground ginger

1 teaspoon (2.64 g) nutmeg

1 teaspoon (5.6 g)salt

subheading: FOR THE SAUCE:

1 cup (226 g) unsalted butter

1 ½ cups (300 g) granulated sugar

12 oz evaporated milk

2 tsp (8.4 g) pure vanilla extract

1 tsp (4 g) rum extract

Directions at cakebycourtney.com

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