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.

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