Black Rum Spiced Pumpkin Cake

I like to think this recipe is a good stepping stone between people who like to bake, but haven’t yet stepped out of their comfort zone and away from the box desserts.

Sometimes, you are just craving a warm brownie, or are responsible for making a birthday cake for a friend, so you turn down the baking aisle at the store and stare down all the options that are out there. Do you want a chocolate cake, a dark chocolate cake, a german chocolate cake, a devil’s food cake, or vanilla? Do you want cookies, muffins, cake, or bread?

With so many options, it’s hard not to cut corners and pick up a premade mix that typically just requires a few eggs, oil, and some water. Sometimes you can fix them up, make them fancy, and no one knows the difference. Other times, it tastes like a box cake.

I want to say that’s okay, but sometimes it’s nice impressing your friends, and not letting them know you didn’t spend hours whipping up the batter.

So, this is a recipe that adds a little flavor to your typical, boxed vanilla cake mix. And it’s perfect for this time of the year! As far as cakes go, this an easy, and fun way to disguise the fact that part of it came from a box, and spicing up those pumpkin spice, boxed cakes vibes.

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Recipe:

Cake:

1/2 cup chopped pecans

15 ounces can pumpkin

1/2 cup sugar

1/2 cup canola oil

4 large eggs

1/4 cup water

1 package yellow cake mix

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

GLAZE:

1 cup of sugar

1/2 cup butter, cubed

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 cup rum

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Steps:

  1. Preheat oven to 350°. Grease and flour a bundt pan; roughly 10 inches. Sprinkle pecans onto the bottom of the pan.
  2. 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 until well combined. Transfer to the prepared pan.
  3. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then remove the cake from the pan and onto a wire rack.
  4. 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.
  5. Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing the glaze to soak into the cake before adding more. Cool completely. This takes a long time, and there seems to be a lot, but it is worth it!
  6. Serve with some homemade vanilla icecream and enjoy.

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