Spiced Rum Pumpkin Cake

Directions

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