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Pumpkin Rum Cake

Pumpkin Rum Cake

The Pumpkin Rum Cake is a moist and flavorful dessert, perfect for fall gatherings. It combines the rich taste of pumpkin, warm spices, and a hint of rum, topped with a buttery rum glaze that adds a delightful kick to each bite. Ideal for cozy evenings and festive celebrations alike!

  • Total Time: 80 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup pumpkin puree
  • ½ cup sour cream
  • ¼ cup dark rum
  • 1 teaspoon vanilla extract

For the Glaze:

  • ½ cup unsalted butter
  • ¼ cup water
  • 1 cup granulated sugar
  • ¼ cup dark rum

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all the nooks and crannies are well-coated to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. Cream the Sugars and Butter: In a large mixing bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
  4. Combine Wet Ingredients: Mix in the pumpkin puree, sour cream, dark rum, and vanilla extract until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; otherwise, your cake might turn out dense.
  6. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
  7. Prepare the Glaze: In a small saucepan, combine the butter, water, and granulated sugar. Bring to a boil over medium heat, stirring constantly. Continue boiling for 5 minutes, stirring occasionally. Remove from heat and stir in the dark rum.
  8. Glaze the Cake: While the cake is still warm, brush the glaze generously over the cake, allowing it to soak in. Repeat until all the glaze is used. This step is key for that rich, moist texture and the extra kick of flavor!

Notes

  • Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
  • Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
  • Rum Substitution: If you prefer a non-alcoholic version, you can replace the rum with an equal amount of apple juice or water.
  • Storing: This cake keeps well for up to three days at room temperature when covered tightly. For longer storage, you can refrigerate it for up to a week.
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 37g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 1g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: Pumpkin Spice Cake, Rum Glazed Cake, Fall Desserts