Go Back
–+ servings
Pumpkin Rum Cake

Irresistible Pumpkin Rum Cake for Cozy Fall Gatherings

This Pumpkin Rum Cake blends warm fall spices and dark rum for a moist and flavorful dessert, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Cakes
Cuisine American
Servings 10 slices
Calories 350 kcal

Equipment

  • 10-inch bundt cake pan

Ingredients
  

For the Cake

  • 2 cups all-purpose flour essential for creating the cake's tender crumb.
  • 2 teaspoons baking powder ensures the cake rises beautifully.
  • 1.5 teaspoons ground cinnamon adds that warm, comforting fall flavor.
  • 0.5 teaspoon ground nutmeg pairs perfectly with pumpkin and enhances aroma.
  • 0.5 teaspoon ground ginger contributes a zesty zing to the mix.
  • 0.5 teaspoon salt balances sweetness and enhances overall flavor.
  • 0.5 cups unsalted butter, softened helps achieve a moist texture.
  • 1.5 cups granulated sugar sweetens the cake for delightful indulgence.
  • 3 large eggs provide structure and richness.
  • 1 teaspoon vanilla extract adds warmth and depth to the flavor profile.
  • 1 cups canned pumpkin puree brings moisture and the beloved pumpkin flavor.
  • 0.5 cups dark rum gives a wonderful kick and complexity.
  • 0.25 cups whole milk ensures the batter is perfectly smooth.

Optional Add-ins

  • 0.5 cups chopped pecans adds a delightful crunch and nutty flavor.

For Dusting

  • powdered sugar for a touch of sweetness and beautiful presentation.

Instructions
 

Step-by-Step Instructions for Pumpkin Rum Cake

  • Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt cake pan.
  • In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt; whisk to blend.
  • In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-5 minutes.
  • Add eggs one at a time to the butter-sugar mixture, mixing well after each; then blend in the vanilla.
  • Gently mix in pumpkin puree and dark rum until fully combined.
  • Fold in dry ingredients alternately with milk, starting and ending with dry ingredients.
  • If using, fold in chopped pecans gently into the batter.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • Bake for 50-60 minutes until golden and a skewer comes out clean.
  • Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • Dust with powdered sugar before serving.

Notes

Use room temperature ingredients for a light batter. Don't overmix to prevent a dense cake. Store in an airtight container at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 20mgIron: 1mg
Keyword bundt cake, cozy gatherings, fall dessert, Pumpkin Recipe, Pumpkin Rum Cake, Rum Cake
Tried this recipe?Let us know how it was!