Rum Glazed Pumpkin Cake

Rum Glazed Pumpkin Cake
Original recipe by Taste of Home 
www.tasteofhome.com/recipes/rum-glazed-pumpkin-cake

Ingredients: 

1/2 cup chopped pecans
1 can (15 ounce) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1 - 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Glaze:

1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch 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.

Yield: 12 servings

Hint: To remove cakes easily, use solid shortening to grease plain and fluted pans.