Ingredients
-
butter, to grease pan
flour, to dust pan
1 cup canned pumpkin
3 eggs
6 tablespoons butter, melted
1/3 cup milk
1 teaspoon pumpkin pie spice
1 (20 ounce) package poundcake mix
Sauce
6 tablespoons sugar
1/2 cup orange juice
1/2 tablespoon cinnamon
1/4 cup rum
Preparation
-
Preheat oven to 325\u00b0F.
Generously grease a bundt pan and dust with flour, knocking out excess.
In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
Pour batter into prepared pan; bake until golden (1 hour).
Cool in pan for 10 minutes, then on rack for 20 minutes.
In a saucepan, combine sugar and orange juice.
Heat until sugar dissolves, stirring constantly, and mixture boils.
Stir in rum and cinnamon, and remove from heat.
Baste cake with sauce.
Leave a comment