Just one bite of this moist, delicious pumpkin cake will have you ready for fall. Here are some of the comments I heard after sharing slices with friends. “The best pumpkin cake I have ever had; slices of Heaven; melt in your mouth decadence; nuts, rum, moist, spice, it has it all”. If you’re like my husband and I you will have a hard time waiting for it to cool completely. Enjoy!
1/2 C. chopped pecans
1 can (15-oz.) solid-pack pumpkin
1/2 C. sugar
1/2 C. canola oil
4 eggs
1/4 C. water
1 pkg. yellow cake mix
1-1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
GLAZE
1 c. sugar
1/2 C. butter, cubed
1/4 tsp. ground cinnamon
Dash ground cloves
1/2 C. rum
Preheat oven to 350 degrees. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto 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 into pumpkin mixture. Transfer to prepared pan.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
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; 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.
1 comment
We had the rum pumpkin cake tonight. It was wonderful. It wasn’t too sweet nor too spicy. Just right. Very moist as well. I’ll be sharing it with Donna, she gave me the rum.