Pumpkin Spice Rum Cake has become my absolute favorite way to welcome autumn each year. The moment the scent of cinnamon, nutmeg, and cloves starts to fill my kitchen, I know the cozy season has truly arrived. I still remember the first time I tasted a truly authentic rum cake with pumpkin spice; it was at a neighbor’s fall gathering, and the warmth from the spices combined with the rich, dark rum was pure magic. This homemade pumpkin spice rum cake recipe is my attempt to capture that same comforting, festive feeling. It’s incredibly moist and bursting with those classic fall flavors we all adore. Let’s get baking!
Why You’ll Love This Pumpkin Spice Rum Cake
This isn’t just another fall dessert; it’s an experience! Get ready to fall in love with this easy pumpkin spice rum cake for so many reasons:
- Incredible Moistness: Thanks to the pumpkin puree and careful balance of ingredients, this cake is wonderfully moist.
- Perfectly Spiced: A delightful blend of cinnamon, nutmeg, ginger, and cloves creates that quintessential fall flavor.
- Rich Rum Infusion: The dark rum adds a sophisticated warmth and depth that pairs beautifully with pumpkin.
- Festive Appeal: It’s the ideal dessert for Thanksgiving, holiday parties, or any autumn gathering.
- Simple to Make: This homemade pumpkin spice rum cake recipe is surprisingly straightforward, even for beginners.
- Amazing Aroma: Your kitchen will smell heavenly while it bakes, filling your home with cozy scents.
- Fantastic for Make-Ahead: It’s a great make-ahead option, as the flavors deepen overnight.
- Versatile Serving: Delicious served plain, with a dollop of whipped cream, or a scoop of ice cream.
Ingredients for Your Pumpkin Spice Rum Cake
Gathering the right ingredients is the first step to creating this delightful rum cake with pumpkin spice. Here’s what you’ll need for this easy pumpkin spice rum cake:
- 2½ cups all-purpose flour – the base for our cake structure
- 2 tsp baking powder – for a good rise
- ½ tsp baking soda – helps leaven and tenderize
- ½ tsp salt – balances the sweetness
- 1½ tsp ground cinnamon – a key warm spice
- ½ tsp ground nutmeg – adds a cozy depth
- ½ tsp ground ginger – for a little zing
- ¼ tsp ground cloves – intensifies the spice blend
- ¾ cup brown sugar – for moisture and caramel notes
- ¾ cup granulated sugar – for sweetness and structure
- 3 large eggs – at room temperature for better incorporation
- ¾ cup unsalted butter, melted – provides richness and tenderness
- 1 cup pumpkin puree – the secret to our moist pumpkin spice rum cake!
- ½ cup dark or spiced rum – infuses that signature flavor
- 1 tsp vanilla extract – enhances all the other flavors
- For the rum glaze:
- ¼ cup unsalted butter
- ½ cup brown sugar
- 2 tbsp water
- ¼ cup dark rum – for that extra rum kick
- 1 tsp vanilla extract
How to Make the Best Pumpkin Spice Rum Cake
Follow these simple steps to create a truly unforgettable dessert. This easy pumpkin spice rum cake comes together quickly, filling your home with the most inviting aromas as it bakes.
Step-by-Step Baking Instructions
- Step 1: Preheat your oven to 350°F (175°C). Take the time to thoroughly grease and flour a bundt pan. This is crucial for ensuring your beautiful pumpkin spice bundt cake with rum releases perfectly.
- Step 2: In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1½ tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, and ¼ tsp ground cloves. This dry mixture forms the foundation of our cake’s flavor. Set it aside for now.
- Step 3: In a large bowl, combine the ¾ cup brown sugar, ¾ cup granulated sugar, 3 large eggs, ¾ cup unsalted butter, melted, 1 cup pumpkin puree, ½ cup dark or spiced rum, and 1 tsp vanilla extract. Whisk everything together until the mixture is wonderfully smooth.
- Step 4: Gradually add the dry ingredients from Step 2 into the wet mixture. Stir gently until everything is just combined. Be careful not to overmix; overmixing can lead to a tougher cake, and we want this homemade pumpkin spice rum cake to be incredibly tender.
- Step 5: Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula so it bakes evenly.
- Step 6: Bake for 45–55 minutes. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out clean. The aroma filling your kitchen at this stage is pure fall bliss.
- Step 7: Let the cake cool in the bundt pan for about 15 minutes. This allows it to set slightly before you attempt to remove it. Then, carefully invert it onto a wire rack to cool a bit more.
Crafting the Perfect Rum Glaze
- Step 8: While the cake is cooling slightly, prepare the rum glaze. In a small saucepan over medium heat, melt ¼ cup unsalted butter.
- Step 9: Stir in ½ cup brown sugar and 2 tbsp water. Bring this mixture to a boil and let it cook for 3–4 minutes, stirring occasionally.
- Step 10: Remove the glaze mixture from the heat. Stir in ¼ cup dark rum and 1 tsp vanilla extract. The scent is intoxicating!
- Step 11: While the cake is still warm, use a skewer to poke small holes all over the top. Slowly drizzle the warm rum glaze over the cake, allowing it to soak down into those holes. Reserve a little bit of the glaze to brush over the cake just before serving for an extra touch of sweetness and shine. This step is key to achieving that signature moist pumpkin spice rum cake texture.
Pro Tips for the Best Pumpkin Spice Rum Cake
Achieving that perfect, moist texture and deep flavor in your spiced pumpkin rum cake is easier than you think with these insider tips. These little tricks will elevate your baking and ensure your pumpkin rum cake recipe is a guaranteed hit every time.
- Always use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture in your rum infused pumpkin cake.
- Don’t overmix the batter once you add the dry ingredients; this is crucial for a tender crumb.
- Allow the cake to cool slightly before glazing – this helps the glaze soak in beautifully without making the cake gummy.
- Give the cake a day! This fall rum cake recipe truly shines after the glaze has had time to meld with the cake overnight.
What’s the secret to a perfectly moist pumpkin spice rum cake?
The magic lies in the combination of pumpkin puree, which adds incredible moisture, and the dark rum, which contributes richness. Using melted butter also helps create a denser, moister crumb compared to creamed butter. For more baking tips, check out our expert advice.
Can I make this easy pumpkin spice rum cake ahead of time?
Absolutely! This cake is fantastic made a day in advance. Once cooled and glazed, store it tightly covered at room temperature. The flavors actually deepen and meld beautifully overnight. You can find more information on food storage on our policies page.
How do I avoid common mistakes when baking a spiced rum pumpkin cake?
Avoid overmixing the batter after adding the dry ingredients, as this develops the gluten too much, leading to a tough cake. Also, ensure your bundt pan is very well greased and floured to prevent sticking; a beautiful spiced pumpkin rum cake deserves to be seen! For more details on baking techniques, you can refer to our terms of use.
Best Ways to Serve Your Pumpkin Spice Rum Cake
This decadent dessert pumpkin spice rum cake is a showstopper on its own, but a few simple additions can make it even more special. For a truly classic pairing, serve slices of this moist pumpkin spice rum cake warm with a generous dollop of freshly whipped cream. If you want to elevate it further, a scoop of vanilla bean ice cream creates a delightful temperature contrast. Another wonderful option is to pair it with a rich caramel sauce drizzled over the top, complementing the rum and spice notes of this fall rum cake recipe. Learn more about food pairings and serving suggestions on our latest recipes page.
Nutrition Facts for Pumpkin Spice Rum Cake
This dessert pumpkin spice rum cake is a delightful treat, and here’s a look at the estimated nutritional information per serving (this recipe makes about 12–14 servings):
- Calories: 390
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Sugar: 38g
- Protein: 4g
- Sodium: 220mg
- Cholesterol: 85mg
Nutritional values are estimates and can vary based on the specific ingredients and brands used in your homemade pumpkin spice rum cake. For more information on dietary guidelines, you can consult resources like the Dietary Guidelines for Americans.
How to Store and Reheat Your Homemade Pumpkin Spice Rum Cake
Proper storage ensures your delicious homemade pumpkin spice rum cake stays wonderfully moist and flavorful for days. Once the cake has completely cooled on the wire rack (this is important, warm cake can get soggy!), you can store it. For the best results with this spiced rum pumpkin cake, wrap it tightly in plastic wrap, then place it in an airtight container. Stored this way, it will keep well at room temperature for up to 3-4 days. If you plan to keep it longer, consider freezing it. Wrap individual slices securely in plastic wrap and then in aluminum foil. This method will keep your pumpkin spice rum cake fresh in the freezer for up to 3 months. To reheat, simply unwrap a slice and let it come to room temperature for about 30 minutes, or gently warm it in the microwave for 10-15 seconds for a quick treat that tastes almost freshly baked. You can find more storage tips on our GDPR page.
Frequently Asked Questions About Pumpkin Spice Rum Cake
What is pumpkin spice rum cake and why is it popular?
A pumpkin spice rum cake is a delightful dessert that combines the cozy flavors of pumpkin and warm spices with the rich depth of rum. It’s incredibly popular, especially during the fall and holiday seasons, because it captures the essence of autumn in a single, moist, and flavorful cake. The combination of sweet pumpkin, aromatic spices like cinnamon and nutmeg, and the subtle kick from the rum creates a comforting and festive treat that brings people together.
Can I substitute the rum in this pumpkin rum cake recipe?
Absolutely! If you prefer an alcohol-free version or need to make substitutions for your pumpkin rum cake recipe, you have options. You can replace the rum with an equal amount of apple cider for a fruity twist or use rum extract mixed with water. Another great alternative is to use a non-alcoholic rum-flavored syrup. These substitutions will still allow you to enjoy that signature warmth and complexity in your spiced pumpkin rum cake.
What makes this a “moist” pumpkin spice rum cake?
The secret to our incredibly moist pumpkin spice rum cake lies in a few key ingredients and techniques. First, the inclusion of pumpkin puree is essential; it adds significant moisture and a tender texture. Second, using melted butter instead of creamed butter contributes to a denser, moister crumb. Finally, the rich rum glaze not only adds flavor but also soaks into the warm cake, enhancing its overall moistness and ensuring every bite is decadent.
Variations of Pumpkin Spice Rum Cake You Can Try
Ready to get creative with your baking? This versatile pumpkin spice bundt cake with rum is a fantastic base for all sorts of delicious twists. Here are a few ideas to inspire your next batch of homemade pumpkin spice rum cake:
- Boozy Bourbon Variation: Swap out the dark rum for your favorite bourbon for a different, robust flavor profile. This bourbon-infused pumpkin cake offers a slightly smoky, caramel note that pairs wonderfully with the spices.
- Gluten-Free Delight: For a gluten-free pumpkin spice rum cake, simply substitute a good quality 1-to-1 gluten-free baking flour blend for the all-purpose flour. You might need a touch less liquid, so keep an eye on the batter consistency.
- Spiced Apple Rum Cake: Fold in about 1 cup of finely diced, peeled apples into the batter along with the pumpkin puree. This adds another layer of fall fruitiness to your rum infused pumpkin cake.
- Cream Cheese Glaze: For an extra decadent touch, whip up a cream cheese frosting instead of the rum glaze. Combine softened cream cheese with powdered sugar, a splash of milk, and a hint of rum extract for a delightful spiced pumpkin rum cake topping.
Irresistible Pumpkin Spice Rum Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12–14 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Spice Rum Cake is a moist, buttery dessert infused with pumpkin puree, warm spices, and dark rum, then soaked in a rich rum glaze. Perfectly spiced and deeply flavorful, this festive cake is ideal for fall celebrations and holiday gatherings. It’s an easy homemade pumpkin spice rum cake that tastes even better the next day.
Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- ¾ cup unsalted butter, melted
- 1 cup pumpkin puree
- ½ cup dark or spiced rum
- 1 tsp vanilla extract
- For the rum glaze:
- ¼ cup unsalted butter
- ½ cup brown sugar
- 2 tbsp water
- ¼ cup dark rum
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together brown sugar, granulated sugar, eggs, melted butter, pumpkin puree, rum, and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour batter evenly into the prepared bundt pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool slightly.
- To make the rum glaze: In a small saucepan, melt butter over medium heat. Stir in brown sugar and water, bring to a boil, and cook for 3–4 minutes.
- Remove from heat, stir in rum and vanilla.
- While the cake is still warm, poke small holes on top with a skewer and slowly drizzle the glaze, allowing it to soak in. Reserve a little glaze to brush over before serving.
Notes
- Use dark or spiced rum for the richest flavor in your pumpkin spice rum cake.
- The cake tastes even better the next day as the glaze soaks in.
- To make it alcohol-free, substitute apple cider or rum extract mixed with water.
- Ensure your bundt pan is well-greased to prevent sticking.
- Pair with whipped cream or vanilla ice cream for a decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Pumpkin Spice Rum Cake, pumpkin spice rum cake recipe, easy pumpkin spice rum cake, homemade pumpkin spice rum cake, moist pumpkin spice rum cake, spiced rum pumpkin cake, rum cake with pumpkin spice, pumpkin spice bundt cake with rum, how to make pumpkin spice rum cake, what is pumpkin spice rum cake, why is pumpkin spice rum cake popular, pumpkin rum cake recipe, spiced pumpkin rum cake, rum infused pumpkin cake, fall rum cake recipe, dessert pumpkin spice rum cake, pumpkin spice cake with rum glaze, baking pumpkin spice rum cake, sweet pumpkin spice rum cake, pumpkin spice rum cake frosting