Name: Holiday Pumpkin Cake with Rum-Cream Cheese Glaze
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Self-rising flour - 2 cups; Pumpkin pie spice - 3 teaspoons; White sugar - 1 ½ cups; Light brown sugar, packed - ½ cup; Vegetable oil - ½ cup; Melted butter - ¼ cup; Unsweetened applesauce - ½ cup; Vanilla extract - 1 ½ teaspoons; Unsweetened canned pumpkin puree - 3 cups; Eggs, lightly beaten - 4; Cream cheese, softened - 1 (4 ounce) package; Butter, softened - 1 tablespoon; Confectioners' sugar - 2 cups; Rum extract - 1 teaspoon; Milk - 1 tablespoon

Ingredients for - Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

1. Self-rising flour 2 cups

2. Pumpkin pie spice 3 teaspoons

3. White sugar 1 ½ cups

4. Light brown sugar, packed ½ cup

5. Vegetable oil ½ cup

6. Melted butter ¼ cup

7. Unsweetened applesauce ½ cup

8. Vanilla extract 1 ½ teaspoons

9. Unsweetened canned pumpkin puree 3 cups

10. Eggs, lightly beaten 4

11. Cream cheese, softened 1 (4 ounce) package

12. Butter, softened 1 tablespoon

13. Confectioners' sugar 2 cups

14. Rum extract 1 teaspoon

15. Milk 1 tablespoon

How to cook deliciously - Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

2 . Stage

Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.

3 . Stage

Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.

4 . Stage

Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.

5 . Stage

To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.

6 . Stage

To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.