Pumpkin Rum Cake

• 2 pkg pound cake mix
• 1 can (16-oz) pumpkin
• 1-1/2 tsp pumpkin pie spice
• 1 cup sugar
• 1 cup orange juice
• 2 inches stick cinnamon
• 1/4 cup rum

Prepare pound cake mixes together according to package directions, decreasing water to a total of 2/3 cup and adding the pumpkin and pie spice. Turn into well-greased and floured 10-inch fluted tube pan. Bake in 325 degree oven for 1 hour and 20 minutes or till cake tests done. Cool in pan 10 minutes; remove to cooling rack and cool 20 minutes more. Place on serving plate. Using long-tined fork or skewer, punch holes in top of cake at 1-inch intervals.

In saucepan, combine sugar, orange juice and cinnamon stick; bring to boiling. Remove cinnamon and stir in rum. Spoon orange mixture very slowly over cake, a small amount at a time, allowing cake to absorb sauce. Continue till all syrup is used. Spoon any syrup that runs onto plate back over cake. Chill till serving time.

Yield: 12-16 servings