Name: Pumpkin Bundt Cake with Rum Glaze
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cooking spray (such as Pam®) -; Chopped pecans - ½ cup; Yellow butter cake mix - 1 (15.25 ounce) package; Pumpkin Puree - 1 (15 ounce) can; Eggs - 4; White sugar - ½ cup; Vegetable oil (such as Wesson®) - ½ cup; Water - ¼ cup; Ground cinnamon - 1 teaspoon; Freshly grated nutmeg - ½ teaspoon; Pumpkin pie spice - ¼ teaspoon; Ground cloves - ¼ teaspoon; Butter - 1 stick; White sugar - 1 cup; Water - ¼ cup; Pumpkin pie spice - ¼ teaspoon; Rum (80 proof) - ½ cup

Ingredients for - Pumpkin Bundt Cake with Rum Glaze

1. Cooking spray (such as Pam®)

2. Chopped pecans ½ cup

3. Yellow butter cake mix 1 (15.25 ounce) package

4. Pumpkin Puree 1 (15 ounce) can

5. Eggs 4

6. White sugar ½ cup

7. Vegetable oil (such as Wesson®) ½ cup

8. Water ¼ cup

9. Ground cinnamon 1 teaspoon

10. Freshly grated nutmeg ½ teaspoon

11. Pumpkin pie spice ¼ teaspoon

12. Ground cloves ¼ teaspoon

13. Butter 1 stick

14. White sugar 1 cup

15. Water ¼ cup

16. Pumpkin pie spice ¼ teaspoon

17. Rum (80 proof) ½ cup

How to cook deliciously - Pumpkin Bundt Cake with Rum Glaze

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Coat the inside of a fluted tube pan (such as Bundt) with cooking spray and sprinkle with chopped pecans.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

5 . Stage

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.

6 . Stage

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.