Here’s a moist and scrumptious recipe to serve over the Thanksgiving holiday!

Rum-Glazed Pumpkin Cake

Ingredients

1/2 cup chopped pecans
1 — 15 oz. can solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 — regular size package yellow cake mix
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Glaze:

1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions

~Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto the bottom of the 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 55 to 60 minutes or until a toothpick inserted in center comes out clean. 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 2-3 minutes longer or until sugar is dissolved.

~Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.