PREHEAT oven to 325°F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
BAKE for 60 to 70 minutes or until wooden pick comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool. Garnish as desired.
Rum Butter GlazeMELT 1/4 cup butter or margarine in small saucepan; stir in 1/2 cup granulated sugar and 2 tablespoons water. Bring to a boil. Remove from heat; stir in 2 to 3 tablespoons dark rum or 1 teaspoon rum extract.
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