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Pumpkin Rum Cake

Love.Food's picture
Ingredients
  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)
  Cinnamon 2 Inch
  Rum 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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1 Comment

Anonymous's picture
this is the *exact* recipe my mom had handwritten in her cookbook. Considering she's been dead for 22 years and probably didn't make it at all in the 80's, I'd say this recipe has got to be about 40 years old! Where did it come from?