Best 2 Pumpkin Pecan Rum Cake Recipes

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Pumpkin pecan rum cake is a delectable dessert that combines the flavors of fall spices, sweet pumpkin, crunchy pecans, and a hint of rum to create a moist and flavorful cake that is perfect for any occasion. This decadent cake is easy to make and can be enjoyed by people of all ages. With its rich texture and irresistible aromas, pumpkin pecan rum cake is sure to be a hit at your next gathering.

Here are our top 2 tried and tested recipes!

PUMPKIN PECAN RUM CAKE



Pumpkin Pecan Rum Cake image

This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 13

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups butter, softened,divided
1 1/2 cups sugar, divided
1 cup packed brown sugar
4 large eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 tablespoons water
2 -3 tablespoons rum (may substitute 1 t. rum extract)

Steps:

  • Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
  • In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
  • In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
  • Add eggs; beat well to combine.
  • Add pumpkin and vanilla; beat well to combine.
  • Add flour mixture to batter one-third at a time, mixing well after each addition.
  • Pour batter into tube pan.
  • Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
  • Let cool 10 minutes.
  • To make glaze: melt the remainder of the butter in a saucepan.
  • Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
  • Remove pan from heat; add in rum; stir to combine.
  • Poke holes in cake with a toothpick.
  • Pour half the rum mixture over the cake.
  • Let stand 5 minutes.
  • Pour the rest of the rum mixture over the cake.
  • Cool.

PUMPKIN PECAN RUM CAKE



Pumpkin Pecan Rum Cake image

Make and share this Pumpkin Pecan Rum Cake recipe from Food.com.

Provided by pink cook

Categories     Dessert

Time 1h30m

Yield 20-24 serving(s)

Number Of Ingredients 14

3/4 cup pecans, chopped
3 cups all-purpose flour
2 tablespoons pumpkin pie spices (ground)
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened (or use margarine)
1 cup brown sugar
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1/4 cup butter (or use margarine)
1/2 cup brown sugar
2 tablespoons water
2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

Steps:

  • Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
  • Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
  • Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
  • Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
  • Bake for 60 to 70 minutes or until wooden pick comes out clean.
  • Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
  • Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
  • RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
  • Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.

Tips:

  • Choose the right pumpkin: For the best flavor and texture, use a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a deep orange color. Avoid using field pumpkins, as they are too watery.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast the pumpkin at 400 degrees Fahrenheit for 45 minutes to an hour, or until it is tender.
  • Make sure the rum is good quality: The rum you use in this cake will make a big difference in the flavor. Choose a dark rum that is at least 80 proof. Avoid using light rum, as it will not have as much flavor.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This pumpkin pecan rum cake is a delicious and festive dessert that is perfect for fall. The cake is moist and flavorful, with a hint of rum and a crunchy pecan topping. It is sure to be a hit at your next party or gathering.

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