Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving Cake)

• butter, to grease pan
• flour, to dust pan
• 1 cup canned pumpkin
• 3 eggs
• 6 tablespoons butter, melted
• 1/3 cup milk
• 1 teaspoon pumpkin pie spice
• 1 (20 ounce) package poundcake mix
• Sauce
• 6 tablespoons sugar
• 1/2 cup orange juice
• 1/2 tablespoon cinnamon
• 1/4 cup rum

1. Preheat oven to 325u0b0F.
2. Generously grease a bundt pan and dust with flour, knocking out excess.
3. In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
4. Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
5. Pour batter into prepared pan; bake until golden (1 hour).
6. Cool in pan for 10 minutes, then on rack for 20 minutes.
7. In a saucepan, combine sugar and orange juice.
8. Heat until sugar dissolves, stirring constantly, and mixture boils.
9. Stir in rum and cinnamon, and remove from heat.
10. Baste cake with sauce.

butter, flour, pumpkin, eggs, butter, milk, pumpkin pie spice, poundcake mix, sauce, sugar, orange juice, cinnamon, rum

Taken from www.food.com/recipe/pumpkin-rum-baba-baba-au-rhum-thanksgiving-cake-233770 (may not work)