You know the day when you first notice that the shadows are a little longer and there’s a red tinge to the leaves? This cake is that day – the first taste of fall, elbow to elbow with apples and cinnamon and the warmth of rum, all topped with a toasted pecan crumble. Drizzle with Frank Rum Raisin Sauce (recipe included) for dessert, or serve warmed with fresh coffee for breakfast (although, we’ve never said no to a little rum sauce in the morning).

• 3.5" Rum Cake
• 5.5oz
• INGREDIENTS: Creme Cake (sugar, bleached enriched wheat flour[wheat flour, malted barley flour, enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], soybean oil, food starch-modified, whey protein solids [milk], contains 2% or less of each of the following: leavening [sodium aluminum phosphate, sodium bicarbonate], salt, emulsifier [propylene glycol mono and diesters of fats and fatty acids, mono and diglycerides, sodium stearoyl lactylate, ascorbic acid], artificial flavor, xanthan gum, sodium alginate, guar gum, egg whites, soy flour), Pecans, Cube Cut Apple (apples [fresh processed with sulfur dioxide], high fructose corn syrup, water, sugar, cinnamon, lemon juice concentrate, sodium benzoate[preservative], potassium sorbate[preservatives], citric acid, nutmeg), Brown Sugar(sugar, invert sugar, cane molasses), Eggs (pasteurized whole eggs), Canola Oil, Unbleached Wheat Flour (enriched wheat flour, [niacin, iron, thiamine mononitrate, riboflavin, folic acid], malted barley flour), Gold Rum, Butter (cream, salt), Cloves, Ginger, Baking Powder, Baking Spray (capric/caprylic triglycerides, phosphate mono & diglycerides, calcium stearate, silicone dioxide & propellant)
• CONTAINS: EGG, MILK, SOY, WHEAT