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 

Glaze:

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.

This recipe appeared in a Tupperware® Catalog or Flyer.  For best results, use Tupperware® products as indicated.   Shop Tupperware®