Why You’ll Love This Recipe

I love this cake because it strikes the perfect balance between sweet and spiced. The pumpkin keeps it soft and moist, while the hint of rum adds depth and warmth that makes it feel extra special. The butter rum sauce takes it over the top—it seeps into every crevice of the cake and gives it that melt-in-your-mouth richness. Plus, it looks stunning baked in a bundt pan, making it an effortless showstopper for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pumpkin Bundt Cake
3/4 cup chopped pecans (optional)
2 1/2 cups all-purpose flour (313 grams)
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup canola oil (240 ml) or vegetable oil
1 cup granulated sugar (200 grams)
3/4 cup brown sugar (158 grams), light or dark
3 large eggs, whisked
2 teaspoons vanilla extract
1 teaspoon rum extract
1 (15-ounce) can pumpkin puree (210 ml), not pumpkin pie filling

Butter Rum Sauce
1/3 cup unsalted butter (75 grams)
3/4 cup granulated sugar (150 grams)
1/3 cup dark spiced rum (80 ml)
3 tablespoons water (45 ml)

Directions

Pumpkin Rum Cake

1. I preheat the oven to 350°F (180°C). I spread the chopped pecans evenly on a cookie sheet and toast them in the oven for about 8 minutes until lightly golden and fragrant. Then I remove them and reduce the oven temperature to 325°F (170°C).

2. I grease and flour a 12-cup bundt pan (mine is about 10.5 inches wide and 4 inches deep), making sure to get into every crease. Sometimes I brush the pan with pan release for easy removal.

3. In a medium bowl, I whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.

4. In a large mixing bowl, I whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, rum extract, and pumpkin puree until smooth and combined.

5. I add the dry ingredients to the wet ingredients in two batches, whisking gently just until no lumps remain. I stop as soon as everything is combined to avoid overmixing.

6. I sprinkle the toasted pecans evenly into the prepared bundt pan, then spoon the batter over the top and smooth it out.

7. I bake the cake for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the edges start pulling away from the pan. If it looks slightly underdone, I bake for a few extra minutes to be safe.

8. I let the cake cool in the pan for about 20 minutes before inverting it carefully onto a wire rack to cool completely.

Butter Rum Sauce

1. In a small saucepan over low heat, I melt the butter, sugar, rum, and water together, whisking gently until the sugar dissolves.

2. I bring the mixture to a gentle boil and let it bubble for about 5 minutes, stirring occasionally.

3. While the cake is still warm, I use a wooden skewer or toothpick to poke small holes all over the top.

4. I brush the cake with half of the butter rum sauce, letting it soak deeply into the sponge. The rest I pour into a small pitcher to serve alongside the cake so everyone can drizzle more sauce on their slices.

Servings and Timing

This recipe serves about 12 slices and takes a total of 1 hour and 20 minutes—about 30 minutes of prep, 50 minutes of baking, and 20 minutes of cooling time.

Variations

Sometimes I like to add a handful of chocolate chips or chopped dried cranberries to the batter for a twist. If I’m not a fan of rum, I substitute bourbon or even apple cider for a cozy alternative. For extra indulgence, I drizzle a simple cream cheese glaze over the cooled cake before serving. A dusting of powdered sugar also makes it look festive and elegant.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days. To serve warm, I microwave individual slices for about 10–15 seconds. This cake also freezes beautifully—I wrap it tightly in plastic wrap and freeze it for up to 2 months. I thaw it overnight in the refrigerator and warm it slightly before serving with extra rum sauce.

FAQs

Can I make this without alcohol?

Yes, I replace the rum in the sauce with apple cider or orange juice—it still tastes amazing.

Can I make it ahead of time?

Absolutely! The flavors deepen overnight, so it’s even better the next day.

What type of rum works best?

I like using dark or spiced rum for a richer flavor, but light rum works too.

Do I need to use pecans?

No, they’re optional. I skip them if I prefer a smooth texture or swap them for walnuts.

Can I use fresh pumpkin puree?

Yes, as long as it’s thick and not watery—otherwise, I strain it before using.

Why is my cake dense?

Overmixing the batter or using too much pumpkin puree can make the texture heavy. I mix just until combined.

Can I make it as a layer cake instead?

Yes, I divide the batter into two 9-inch round pans and bake for about 30–35 minutes.

Can I make mini bundt cakes?

Yes, I reduce the bake time to about 20–25 minutes and check for doneness with a toothpick.

Can I add glaze on top of the sauce?

Definitely! A light drizzle of cream cheese or vanilla glaze looks beautiful and adds extra sweetness.

What can I serve it with?

I love it with whipped cream, vanilla ice cream, or a dollop of spiced mascarpone.

Conclusion

I love how this Pumpkin Rum Cake brings together the best fall flavors—pumpkin, spice, and a touch of buttery rum sweetness. It’s moist, tender, and full of cozy warmth that makes it perfect for any autumn celebration. Whether I serve it for Thanksgiving dinner or a casual weekend dessert, this cake always feels like a little slice of holiday magic.