Rummy Microwave  Pumpkin Spice Cake
A Tupperware recipe, at the Sneaky Kitchen
2 large eggs 
1 C. brown sugar, firmly packed 
1/2 C. white sugar 
3/4 C. cooking oil 
1 C. canned pumpkin 
1 tsp. vanilla extract 
1/4 tsp. rum flavor
2 C. all purpose flour 
1 tsp. salt 
1/2 tsp. baking powder 
1/2 tsp. baking soda 
1/2 tsp. cinnamon 
1/4 tsp. nutmeg 
1/4 tsp. ginger 
1/4 tsp. allspice
1/4 cup milk 
1/2 C. powdered confectioner's sugar
2 tsp. margarine or butter, softened
2 tsp. rum, approximately

Measure ingredients using Tupperware's measuring cups & spoons. Beat eggs in lg. Thatsa™ BowlBeat in sugars & oil. Stir in the pumpkin, vanilla & rum extract. Stir in all remaining ingredients just until smooth. 

Lightly oil a 3-qt. Stack Cooker & its cone. Sprinkle with sugar; remove excess. Place cone in Stack Cooker & pour in cake batter. Cook on high power for 9-1/2 to 10-1/2 min. or just until toothpick inserted in center comes out clean.  Rotate dish once during cooking if microwave doesn't have a turntable. 

Cool 30 min. before inverting onto serving platter. Mix powdered sugar & margarine or butter. Add enough rum (or substitute milk & a few drops of rum flavoring) so you can drizzle it over cake.