- ½ cup pecans, chopped
- 1 ½ cup Gina's Southern Style Gourmet Pumpkin Spread
- ½ cup sugar
- ½ canola oil
- 4 large eggs
- ¼ cup water
- 1 package yellow cake mix (15.25oz)
- 1 ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1/8 tsp. ground clove
- 1 cup sugar
- ½ cup butter, cubed
- ¼ tsp. ground cinnamon
- ½ cup spiced rum (I used Sailor Jerry’s)
Preheat oven 350 degrees. Grease and flour Bundt pan; sprinkle pecans onto bottom of pan. In a large bowl, beat pumpkin spread, sugar, oil, eggs, and water until well combined. In another bowl, whisk cake mix and spices, gradually beat into pumpkin mixture. Add to prepared pan.
Bake 55 to 60 minutes or until done. Cool 10 minutes and remove to cooling rack.
In a saucepan, combine sugar, butter, and cinnamon; cook and stir over medium heat until butter is melted. Remove from heat and stir in rum, cook and stir for 2 to 3 minutes until sugar is dissolved. Brush glaze onto warm cake allowing it to soak in. Cool completely.