Best Pumpkin Rum Cake Recipes

PUMPKIN RUM CAKE

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

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.

PUMPKIN BUNDT® CAKE WITH RUM GLAZE

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.

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Generously grease a Bundt pan.
• In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
• In a large bowl, beat eggs until light and fluffy (about 5 minutes).
• Beat in sugar until well blended.
• Beat in pumpkin and melted butter until combined.
• In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
• Stir in raisins.
• Transfer the batter to prepared Bundt pan.
• Bake for about 55-60 minutes, or until cake tests done.
• Cool completely before glazing.
• To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
• Boil the mixture for about 3 minutes, stirring/whisking constantly.
• Remove from heat and cool slightly.
• Drizzle over cooled cake.

PUMPKIN RUM CAKE

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.

HOLIDAY PUMPKIN CAKE WITH RUM-CREAM CHEESE GLAZE

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.

PUMPKIN PECAN RUM CAKE

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 AND RUM RAISIN CAKE

Steps:

• Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
• In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
• Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
• Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
• Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

PUMPKIN PECAN RUM CAKE RECIPE - (4.2/5)

Steps:

• PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom. COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan. BAKE for 60 to 70 minutes or until wooden pick inserted in cake 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. Cool. Garnish as desired. RUM BUTTER GLAZE: MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

PUMPKIN PECAN RUM CAKE

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.

PUMPKIN RUM BABA (BABA AU RHUM) (THANKSGIVING CAKE)

Steps:

• Preheat oven to 325°F.
• Generously grease a bundt pan and dust with flour, knocking out excess.
• In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
• Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
• Pour batter into prepared pan; bake until golden (1 hour).
• Cool in pan for 10 minutes, then on rack for 20 minutes.
• In a saucepan, combine sugar and orange juice.
• Heat until sugar dissolves, stirring constantly, and mixture boils.
• Stir in rum and cinnamon, and remove from heat.
• Baste cake with sauce.

PUMPKIN SPICE RUM CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Mix margarine, oil, sugar, egg replacer, pumpkin, almond milk, rum, vanilla, and salt in large mixing bowl. Add spices to dry ingredients. Mix wet and dry ingredients with a wire whisk, and then pour batter into prepared 9 x 13 pan. Bake at 350 degrees for 35 minutes, or until toothpick comes out clean. Top with sweet and sour pecan pieces, and either whipped cream or sour cream frosting.