2 (16oz.) Package pound cake mix
1 (15oz) can pumpkin (NOT pumpkin pie filling)
1 ½ teaspoons pumpkin pie spice
1 cup pecans, chopped (optional)
GLAZE
1 cup sugar
1 cup orange juice
1 cinnamon stick
1/4 cup rum
Preheat oven to 350 degrees. Mix pound cake mixes according to directions on box for both cakes, decreasing water to a total of 2/3 cup and adding the pumpkin, pie spice and nuts.
Pour into a 10-inch tube pan that has been sprayed with a nonstick cooking spray. Bake for 1 hour and 20 minutes until cake tests done.
While cake is cooling, make glaze. In sauce pan: combine sugar, orange juice and cinnamon stick, bring to boil. Remove cinnamon stick and stir in rum. Using a long-tined fork or a cake tester, punch holes in top of cake at 1-inch intervals. Slowly spoon glaze very over cake, a small amount at a time, allowing cake to absorb all the glaze. Cool. Remove from pan. Serves 12-16.
1 (15oz) can pumpkin (NOT pumpkin pie filling)
1 ½ teaspoons pumpkin pie spice
1 cup pecans, chopped (optional)
GLAZE
1 cup sugar
1 cup orange juice
1 cinnamon stick
1/4 cup rum
Preheat oven to 350 degrees. Mix pound cake mixes according to directions on box for both cakes, decreasing water to a total of 2/3 cup and adding the pumpkin, pie spice and nuts.
Pour into a 10-inch tube pan that has been sprayed with a nonstick cooking spray. Bake for 1 hour and 20 minutes until cake tests done.
While cake is cooling, make glaze. In sauce pan: combine sugar, orange juice and cinnamon stick, bring to boil. Remove cinnamon stick and stir in rum. Using a long-tined fork or a cake tester, punch holes in top of cake at 1-inch intervals. Slowly spoon glaze very over cake, a small amount at a time, allowing cake to absorb all the glaze. Cool. Remove from pan. Serves 12-16.
