CAKE:

Preheat oven to 350°. Butter or spray a 9" round spring form pan, or parchment lined 9" square pan. Combine pumpkin, egg, butter, oil, salt, sugar, syrup, and extract in a large bowl until very smooth. Whisk together spices and Baking & Pancake Mix, add to wet ingredients, and mix until just combined (do not over mix). Bake for 35 to 40 minutes or until inserted toothpick comes out clean. Allow to cool almost completely before removing to wire rack or serving plate. Allow the cake to thoroughly cool before frosting generously.

FROSTING:

Combine softened cream cheese, butter, and brown sugar and mix until smooth. Add powdered sugar, spices, vanilla, and rum or brandy, mix until very smooth.

Chef's Note: Warm the rum or brandy in a small sauce pan until alcohol burns off, and allow to cool before making the frosting, or the frosting will be a wee bit boozy, and a little softer in consistency.

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