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½ cup pear butter, (such as McCutcheon's brand, sold at Central Market) Spiced Cream Cheese Icing (recipe follows)

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans, or spray with baking spray (such as Baker's Joy).

Cream the oil, eggs, pumpkin, vanilla, rum and sugar together with an electric mixer. Sift the flour, baking soda and spices together. Add the flour mixture slowly to the creamed sugar, mixing on low speed just until combined. Scrape down sides of the bowl. Fold in nuts, if desired.

Pour batter into prepared pans and bake for 35-40 minutes, or until a cake tester inserted in the cake comes out clean. Let cool in pans for 5-10 minutes and then turn out onto wire racks and let cool completely.

Split each cake layer in half, horizontally. Spread the first layer with a thin layer of pear butter - about 2 tablespoons. Top with a layer of cream cheese icing (about 1/3 to ½ cup). Repeat layers, but when the final cake layer is put on top, omit the pear butter and frost only with the cream cheese icing. Leave sides of the cake unfrosted. Alternatively, you can make a traditional two-layer cake and frost the middle, top and sides. Makes 12 to 14 servings.

Spiced Cream Cheese Icing: Sift 1 cup powdered sugar (it is a slightly sweet frosting) and set it aside. In an electric mixer, beat 10 tablespoons softened, unsalted butter on low speed for 30 seconds. Gradually add 1 pound of softened cream cheese, scraping down sides and blending until smooth between additions. Add ¾ teaspoon of vanilla and blend to incorporate. Slowly add the sifted sugar, beating until smooth. Add 1 ½ teaspoons cinnamon and ½ teaspoon pumpkin pie spice and mix to combine. Taste, and add more spice if desired.

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