Pumpkin Rum Cake
2 Packages Pound Cake Mix
1 (16 Oz) Can Pumpkin
1-1/2 Tsp Pumpkin Pie Spice
1 Cup Sugar
1 Cup Orange Juice
2 Stick Cinnamons
¼ Cup Rum
Well grease and flour a 10” fluted tube pan.
Combine cake mixes and prepare together according to package directions (Doubling ingredients), except decrease water to a total of 2/3 cup. Stir in pumpkin and pie spice. Turn into a well greased and floured tube pan. Bake at 325 degreesF till cake tests done, about 1 hour and 20 minutes.
Cool in pan for 10 minutes. Remove to wire rack and cool 20 minutes more. Place on serving dish. Using a long tined fork or skewer, punch holes in top of cake at 1-inch intervals.
In a saucepan prepare syrup: combine sugar, orange juice and cinnamon. Bring to boil. Remove cinnamon; stir in rum. Spoon over cake, a small amount at a time, slowing cake to absorb syrup. Spoon any syrup onto plate back onto cake.
Chill until ready to serve. Can be served with a whipped topping.