Rummy Microwave Pumpkin Spice Cake


2 large eggs
1 cup brown sugar, firmly packed
1/2 cup white sugar
3/4 cup cooking oil
1 cup canned pumpkin
1 tsp. vanilla extract
1/4 tsp. rum flavor
2 cups 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 and measuring spoons.

Beat eggs in large Thatsa™ Bowl.  Beat in sugars and oil.  Stir in the pumpkin, vanilla and rum extract.  Stir in all remaining ingredients just until smooth.

Lightly oil a 3-quart Stack Cooker and its cone.  Sprinkle with sugar; remove excess.  Place cone in the Stack Cooker and pour in the cake batter. Cook on high power for 9 1/2 to 10 1/2 minutes, or just until toothpick inserted in center comes out clean.  Rotate dish once during cooking if your microwave does not have a turntable.

Cool 30 minutes before inverting onto serving platter.  

Mix powdered sugar and margarine or butter.  Add enough rum (you may substitute milk with a few drops of rum flavoring) so you can drizzle it over the cake.

Search Recipes or Ingredients   For best results, use products as indicated.
For more information on Tupperware« products or to order, contact Sue Skirvin at  


























The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201

& Stanley Products