I adapted and created this recipe a couple of years back, it’s a great Bundt cake with just the right texture.
Pumpkin Rum Spice Bundt
1 cup butter crisco (I found a Butter flavored crisco that comes in 1 cup ‘sticks’)
3/4 cup brown sugar
1/2 cup splenda/sucralose
1 tsp vanilla
2 tsp Rum
1 15oz can pumpkin
3/4 cup shaken milk (the recipe I was adapting called for buttermilk, shaken well before pouring, I used regular milk and just shook the container before pouring to measure)
2 1/4 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp cloves
Preheat oven to 325
(I mixed it all in a stand mixer)
Beat butter crisco, and sugar about 2 min until creamy. Add in eggs, vanilla, rum, mix gently. Then add in pumpkin and milk. Mix another 2 min.
In a separate bowl, mix dry ingredients.
Gradually beat in dry to wet, a portion at a time. Mix until well blended.
Spray bundt pan with baking spray containing flour. Spoon in filling mixture and level off.
Place in oven and bake for 40-50 min, or until toothpick comes out clean.
Remove from bundt pan by inverting over plate or serving dish.
Optional: Make glaze with 1 cup powdered sugar, 1-3 tbsp milk or (vanilla coffee creamer) 1 tbsp melted butter, 1 tsp vanilla. I added the butter last as it helped make the glaze more liquid for drizzling over. Drizzle over once it is closer to room temperature. If the glaze in not thin enough, microwave a few seconds then use.