Best 7 Pumpkin Rum Cake Recipes

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In the realm of delectable desserts, few cakes can rival the exquisite taste and aroma of pumpkin rum cake. This classic confection combines the rich, warm flavors of pumpkin with a hint of rum, creating a symphony of flavors that will tantalize your taste buds. Whether you're seeking a festive treat for special occasions or a cozy indulgence on a chilly autumn evening, pumpkin rum cake is an absolute delight. The moist, tender crumb, infused with fragrant spices and a touch of rum, is sure to leave you craving another slice.

Here are our top 7 tried and tested recipes!

PUMPKIN RUM CAKE



Pumpkin Rum Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water
2 sticks (1 cup) salted butter
1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
1 cup heavy cream
1 teaspoon maple syrup

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
  • Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
  • In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
  • Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
  • For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
  • Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
  • Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
  • Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
  • Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

RUM-GLAZED PUMPKIN CAKE



Rum-Glazed Pumpkin Cake image

For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. -Gilda Smith, Santee, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1/2 cup chopped pecans
1 can (15 ounces) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

Nutrition Facts : Calories 352 calories, Fat 22g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 113mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

PUMPKIN BUNDT® CAKE WITH RUM GLAZE



Pumpkin Bundt® Cake with Rum Glaze image

I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.

Provided by Gilly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 17

cooking spray (such as Pam®)
½ cup chopped pecans
1 (15.25 ounce) package yellow butter cake mix
1 (15 ounce) can pumpkin puree
4 eggs
½ cup white sugar
½ cup vegetable oil (such as Wesson®)
¼ cup water
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cloves
1 stick butter
1 cup white sugar
¼ cup water
¼ teaspoon pumpkin pie spice
½ cup rum (80 proof)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
  • Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
  • Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 g

HOLIDAY PUMPKIN CAKE WITH RUM-CREAM CHEESE GLAZE



Holiday Pumpkin Cake with Rum-Cream Cheese Glaze image

This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.

Provided by Kristi Catalani

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h30m

Yield 12

Number Of Ingredients 15

2 cups self-rising flour
3 teaspoons pumpkin pie spice
1 ½ cups white sugar
½ cup light brown sugar, packed
½ cup vegetable oil
¼ cup melted butter
½ cup unsweetened applesauce
1 ½ teaspoons vanilla extract
3 cups unsweetened canned pumpkin puree
4 eggs, lightly beaten
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar
1 teaspoon rum extract
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  • Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
  • Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
  • To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
  • To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 76.3 g, Cholesterol 85.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 501.2 mg, Sugar 56.9 g

PUMPKIN RUM CAKE



Pumpkin Rum Cake image

I found this recipe on a Libby's pumpkin can and have made it over and over again. It's a great fall treat perfect for dinner parties. Easy to make, looks elegant and tastes delicious.

Provided by Alaska Katie

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup dark brown sugar
1 cup granulated sugar
4 eggs
1 (15 ounce) can Libby's canned pumpkin
1 teaspoon vanilla
1/4 cup butter
1/2 cup granulated sugar
2 tablespoons water
2 -3 tablespoons dark rum

Steps:

  • Preheat oven to 325. Grease 12 cup bundt pan.
  • Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
  • Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
  • Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
  • While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
  • Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
  • Cool completely.

Nutrition Facts : Calories 495.3, Fat 21.3, SaturatedFat 12.8, Cholesterol 112.8, Sodium 688, Carbohydrate 70.7, Fiber 2.3, Sugar 44.2, Protein 6

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:

  • Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor than canned puree.
  • Don't overmix the batter. Overmixing the batter can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Pumpkin rum cake is a delicious and festive dessert that is perfect for fall gatherings. With its moist texture, rich flavor, and boozy glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give pumpkin rum cake a try. You won't be disappointed!

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