Harried Housewife: Pumpkin spice cake with rum cream cheese glaze

The Harried Housewife shares her recipe for pumpkin spice cake with rum cream cheese glaze.

Rum cream cheese glaze.

Pumpkin spice cake with rum cream cheese glaze vegetable shortening, for pan 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 1/2 teaspoon salt 3 eggs 1 cup vegetable oil 1 (15-ounce) can 100 percent pure pumpkin 1 cup sugar 1/2 cup packed brown sugar preheat oven to 350 degrees.

Grease a 10-inch fluted tube pan with shortening; dust with flour.

In a large bowl, combine flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt.

In a medium bowl, whisk together eggs, vegetable oil, pumpkin, sugar, and brown sugar.

Add to flour mixture; stir until well combined.

Transfer to prepared pan.

Bake until toothpick inserted near center comes out clean, 40 to 45 minutes.

Cool in pan 10 minutes before removing to a wire rack.

Cool completely; transfer to a cake plate.

Drizzle with rum cream cheese glaze.

Makes 16 servings.

Rum cream cheese glaze 1 (3-ounce) package regular or reduced fat cream cheese, softened 2 tablespoons butter, softened 1/2 teaspoon pumpkin pie spice 1/4 teaspoon vanilla 3/4 cup confectioners' sugar 2 tablespoons spiced rum 4 to 5 tablespoons milk in a medium bowl, combine cream cheese, butter, pumpkin pie spice, and vanilla.

Beat with an electric mixer until creamy.

Add confectioners' sugar; beat until combined.

Add rum; beat until blended.

Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

Coming up, a final look at the forecast...and in this morning's weekend extra...boy