Pumpkin Spice Cake with Rum Cream Cheese Glaze

Ingredients

• As seen on WKTV NEWSChannel 2
• Vegetable shortening, for pan
• 2 1/4 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup vegetable oil
• 1 (15-ounce) can 100 percent pure pumpkin
• 1 cup sugar
• 1/2 cup packed brown sugar
• Toasted pecans
• RUM CREAM CHEESE GLAZE
• 1 (3-ounce) package regular or reduced fat cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla
• 3/4 cup confectioners’ sugar
• 2 tablespoons spiced rum
• 4 to 5 tablespoons milk
• In a medium bowl, combine cream cheese, butter, pumpkin pie spice, and vanilla. Beat with an electric mixer until creamy. Add confectioners’ sugar; beat until combined. Add rum; beat until blended. Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

Instructions

• Preheat oven to 350 degrees. Grease a 10-inch fluted tube pan with shortening; dust with flour. In a large bowl, combine flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. In a medium bowl, whisk together eggs, vegetable oil, pumpkin, sugar, and brown sugar. Add to flour mixture; stir until well combined. Transfer to prepared pan. Bake until toothpick inserted near center comes out clean, 40 to 45 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool completely; transfer to a cake plate. Drizzle with Rum Cream Cheese Glaze; top with toasted pecans. Makes 16 servings.

Notes

https://www.theharriedhousewife.com/desserts/pumpkin-spice-cake-with-rum-cream-cheese-glaze/

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