Ingredients
12
12 servings
- •cooking spray (such as Pam®)
- •0.5 cup chopped pecans
- •1 (15.25 ounce) package yellow butter cake mix
- •1 (15 ounce) can pumpkin puree
- •4 eggs
- •0.5 cup white sugar
- •0.5 cup vegetable oil (such as Wesson®)
- •0.25 cup water
- •1 teaspoon ground cinnamon
- •0.5 teaspoon freshly grated nutmeg
- •0.25 teaspoon pumpkin pie spice
- •0.25 teaspoon ground cloves
- •1 stick butter
- •1 cup white sugar
- •0.25 cup water
- •0.25 teaspoon pumpkin pie spice
- •0.5 cup rum (80 proof)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the inside of a fluted tube pan (such as Bundt) 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.
Nutritional Facts
Per 12 servings
- Calories: 491
- Carbohydrate: 57g
- Fat: 26g
- Fiber: 2g
- Protein: 5g
- Sugar: 42g
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