Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan. In a stand mixer, add the oil, sugar, vanilla extract, eggs, and pumpkin puree until smooth. Pour in the Eagle Brand Condensed Milk and mix again. Add the dry ingredients and mix.
Pour in the buttermilk as the mixer is going.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until browned and an inserted toothpick comes out clean. Cool on a wire rack for 15-20 minutes. Then invert the cake onto the wire rack and cool completely. Spoon on the glaze and top with additional chopped pecans and pumpkin seeds if desired.
Add the butter and sugar to a small saucepan over medium heat. When the butter is melted, add the water or rum. Let the mixture cook for about 5-7 minutes. Turn off the heat and add the chopped pecans.
Recipe by our friend Monique @peaches2peaches