Rummy Microwave Pumpkin Spice
2 large eggs
1/2 C. powdered confectioner's sugar
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.