Go Back
Christmas Pumpkin Rum Cake Recipe

Pumpkin Rum Cake

A moist, warmly spiced pumpkin Bundt cake soaked in buttery rum sauce for a rich, festive dessert perfect for fall and the holidays.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup chopped pecans optional
  • 2 1/2 cups all-purpose flour 313 g
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup canola oil
  • 1 cup granulated sugar 200 g
  • 3/4 cup brown sugar 158 g, light or dark
  • 3 large eggs whisked
  • 2 tsp vanilla extract
  • 1 tsp rum extract
  • 1 can pumpkin puree 15 oz (NOT pumpkin pie filling)
  • 1/3 cup unsalted butter 75 g
  • 3/4 cup granulated sugar 150 g
  • 1/3 cup rum 80 ml, dark or spiced
  • 3 tbsp water

Method
 

  1. Preheat oven to 350°F (180°C). Spread chopped pecans on a baking sheet and toast for 8 minutes. Remove and reduce oven temperature to 325°F (170°C).
  2. Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated.
  3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
  4. In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, vanilla extract, rum extract, and pumpkin puree until smooth.
  5. Add dry ingredients to the wet mixture about half at a time, mixing gently until no lumps remain. Avoid overmixing.
  6. Sprinkle toasted pecans evenly into the bottom of the prepared Bundt pan.
  7. Spoon batter into the pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick comes out clean and the edges begin pulling away from the pan.
  9. Cool the cake in the pan for 20 minutes, then invert onto a wire rack.
  10. For the butter rum sauce, combine butter, sugar, rum, and water in a saucepan over low heat. Stir to melt, then bring to a gentle boil for 5 minutes.
  11. Using a skewer, poke holes all over the warm cake. Brush generously with half the butter rum sauce. Reserve the rest for serving.

Notes

For an extra-moist texture, brush additional sauce on the cake after it fully cools. Serve with whipped cream, vanilla ice cream, or warm extra sauce.