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- Preparing Time: 1 hour and 35 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon ground cinnamon
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup white sugar
- 1/4 teaspoon ground cloves
- 1 (15 ounce) can pumpkin puree
- 1/2 cup chopped pecans
- glaze:
- 1 stick butter
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon freshly grated nutmeg
- 4 eggs
- cooking spray (such as pam®)
- 1 (15.25 ounce) package yellow butter cake mix
- 1/2 cup vegetable oil (such as wesson®)
- 1/2 cup rum (80 proof)
- Carbohydrate 57
- Cholesterol 83
- Fat 26
- Protein 4.6
- Sodium 400
- Calories 491 calories;
Preheat the oven to 325 degrees F (165 degrees C). Coat the inside of a fluted tube pan (such as Bundt(R)) with cooking spray and sprinkle with chopped pecans. Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum. Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.
