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Pumpkin Spice Rum Cake

Irresistible Pumpkin Spice Rum Cake Recipe

  • Author: basmer1517
  • 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

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together brown sugar, granulated sugar, eggs, melted butter, pumpkin puree, rum, and vanilla until smooth.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Pour batter evenly into the prepared bundt pan and smooth the top.
  6. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15 minutes, then invert onto a wire rack to cool slightly.
  8. 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.
  9. Remove from heat, stir in rum and vanilla.
  10. 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

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Find it online: https://www.bulkfork.com/pumpkin-spice-rum-cake-recipe/