Pumpkin Bundt Cake with Butter Rum Sauce

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) light brown sugar (packed)
• 5 large eggs (at room temperature)
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (18 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt
• 1 cup (226 g) unsalted butter
• 1 1/2 cups (300 g) granulated sugar
• 12 oz evaporated milk
• 2 tsp (8.4 g) pure vanilla extract
• 1 tsp (4 g) rum extract

Directions