Ingredients
1/2 cup chopped pecans1 can (15 ounces) solid-pack pumpkin1/2 cup sugar1/2 cup canola oil4 large eggs1/4 cup water1 package yellow cake mix (regular size)1-1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/8 teaspoon ground clovesGLAZE:1 cup sugar1/2 cup butter, cubed1/4 teaspoon ground cinnamonDash ground cloves1/2 cup rum
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan.
In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan 10 minutes before removing to a wire rack.
In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir until sugar is dissolved, 2-3 minutes longer.
Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
