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Pumpkin Rum Cake

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Pumpkin Rum Cake is a moist, spiced bundt cake made with pumpkin puree and finished with a buttery rum glaze that soaks into every bite. Rich, flavorful, and irresistibly tender, it’s the perfect fall dessert for Thanksgiving or any cozy celebration.

Ingredients

Pumpkin Bundt Cake:

3/4 cup chopped pecans (optional)

2 1/2 cups all-purpose flour (313 g)

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 or vegetable oil (240 ml)

1 cup granulated sugar (200 g)

3/4 cup brown sugar (158 g)

3 large eggs, whisked

2 teaspoons vanilla extract

1 teaspoon rum extract

1 (15-ounce) can pumpkin puree (210 ml)

Butter Rum Sauce:

1/3 cup unsalted butter (75 g)

3/4 cup granulated sugar (150 g)

1/3 cup dark spiced rum (80 ml)

3 tablespoons water (45 ml)

Instructions

  1. Preheat oven to 350°F (180°C). Spread chopped pecans on a baking sheet and toast for 8 minutes until fragrant. Remove and reduce oven temperature to 325°F (170°C).
  2. Grease and flour a 12-cup bundt pan, ensuring all crevices are coated.
  3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
  4. In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, vanilla extract, rum extract, and pumpkin puree until smooth.
  5. Add dry ingredients to wet in two additions, stirring gently until just combined.
  6. Sprinkle toasted pecans into the prepared pan, pour in the batter, and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes, then invert onto a wire rack.
  8. For the Butter Rum Sauce: In a small saucepan, melt butter, sugar, rum, and water over low heat. Bring to a gentle boil for 5 minutes, stirring occasionally, until slightly thickened.
  9. While the cake is still warm, poke holes all over the top with a skewer and brush with half the butter rum sauce. Reserve the rest for serving.
  10. Cool completely before slicing and drizzle with additional sauce when serving.

Notes

Replace rum with apple cider or orange juice for a non-alcoholic version.

Add chocolate chips or dried cranberries to the batter for variation.

Top with a cream cheese glaze or powdered sugar for a festive look.

Store covered at room temperature for 3 days or refrigerate up to 5 days.

Freezes well for up to 2 months; thaw overnight before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-rum-cake/