Rum-Glazed Pumpkin Cake

• 1/2 cup chopped pecans
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup sugar
• 1/2 cup canola oil
• 4 large eggs
• 1/4 cup water
• 1 package yellow cake mix (regular size)
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 teaspoon ground cinnamon
• Dash ground cloves
• 1/2 cup rum

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan.
2. 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.
3. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
4. 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.
5. Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

pecans, solidpack pumpkin, sugar, canola oil, eggs, water, yellow cake, ground cinnamon, ground nutmeg, ground cloves, sugar, butter, ground cinnamon, ground cloves, rum

Taken from www.tasteofhome.com/recipes/rum-glazed-pumpkin-cake/ (may not work)