Rum-Glazed Pumpkin Cake

By pthome

Ingredients

• 1/2 c. Chopped Pecans
• 1 can (15 oz.) Solid-Packed Pumpkin
• 1/2 c. Sugar
• 1/2 c. Canola Oil
• 4 Eggs
• 1/4 c. Water
• 1 pkg. Yellow Cake Mix (reg. size)
• 1/2 t. Ground Nutmeg
• 1-1/2 t. Ground Cinnamon
• 1/8 t. Ground Cloves
• 1 c. Sugar
• 1/2 c. Butter (cubed)
• 1/4 t. Cinnamon
• Dash Ground Cloves
• 1/2 c. Rum (light is better)

Preparation

Step 1

Preheat over to 350. Grease and flour a 10-in. fluted tube pan and sprinkle pecans on bottom of pan.
In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices. Gradually beat cake mixture into pumpkin mixture. Transfer to prepared pan.
Bake 55-60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
In a small saucepan, combine sugar, butter, cinnamon and cloves. Cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum and cook and stir 2-3 minutes longer or until sugar is dissolved.
Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.