Pumpkin Rum Cake
|Pound cake mix||32 Ounce (2 16 Ounce Packages)|
|Canned pumpkin||16 Ounce (1 Can)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
Combine cake mixes and prepare together according to package directions, except decrease water to a total of 2/3 cup.
Stir in pumpkin and pie spice.
Turn into well greased and floured 10 inch fluted tube pan.
Bake at 325° till cake tests done, about 1 hour and 20 minutes.
Cool in pan 10 minutes.
Remove to wire rack and cool 20 minutes more.
Place on serving plate.
Using long tined fork or skewer, punch holes in top of cake at 1 inch intervals.
In saucepan prepare syrup by combining sugar, orange juice, and cinnamon.
Bring to boiling.
Remove cinnamon; stir in rum.
Spoon syrup very slowly over cake, a small amount at a time, allowing cake to absorb syrup.
Spoon any syrup that runs onto plate back over cake.
Chill till serving time.
Serving size: Complete recipe
Calories 4585 Calories from Fat 339
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 22.3 g111.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6342.7 mg264.3%
Total Carbohydrates 1009 g336.3%
Dietary Fiber 17.9 g71.8%
Sugars 615.1 g
Protein 49 g99%
Vitamin A 1422.8% Vitamin C 241.7%
Calcium 110% Iron 49.3%
*Based on a 2000 Calorie diet