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