Spiced Rum Pumpkin Cake

• 1 box spice cake mix
• 1 can pureed pumpkin (16 ounces)
• 4 oz cream cheese room temperature
• 1 cup water
• 1/2 cup oil
• 2 eggs, jumbo
• 2 tbsp brown sugar
• 2 tbsp spiced rum optional
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger powdered
• 1/8 tsp allspice ground

1. Preheat oven to 350F
2. Prepare a 13 x 9 baking dish.
3. You can use a butter, vegetable oil, vegetable shortening or spray.
4. In a mixing bowl add eggs, rum, vanilla, cinnamon, ginger, nutmeg, salt, brown sugar and allspice.
5. Mix for a minute or two.
6. Turn the mixer off that add the pureed pumpkin and the cream cheese.
7. Turn mixer on low for a few moments and then gradually turn off to medium.
8. Let mix for about 2 minutes.
9. (there will still be small lumps of cream cheese, that's fine)
10. Turn mixer on to low for a few moments, then gradually turn up to medium.
11. Let makes for about 1 minute.
12. Turn the mixer back to low and slowly drizzle in the oil.
13. Then slowly drizzle in the water, gently turn mixer back to medium and mix for about 1 minute.
14. Turn the mixer off and add the dry spice cake mix.
15. Turn on low for a moment, then turn up to medium.
16. Mix for 1 to 2 minutes (stop the mixer and scrape the sides of the bowl with a spatula 1 or 2 times) .
17. Transfer the batter to the baking dish and level as much as possible.
18. Gently tap the pan onto the counter 2 or 3 times.
19. Bake at 350F for 25 to 35 minutes (maybe a bit longer, the time may vary) .
20. A toothpick should come out of the center of the cake clean.
21. Place on a cooling rack and allow to cool completely before removing from the pan.
22. Serving options: top individual pieces with whipped cream and crushed almonds.

cake mix, pumpkin, cream cheese, water, oil, eggs, brown sugar, rum optional, vanilla, salt, cinnamon, nutmeg, ginger powdered, ground

Taken from cookpad.com/us/recipes/272930-spiced-rum-pumpkin-cake (may not work)