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.