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Pumpkin Rum Bundt Cake with Buttered Rum Glaze

A moist slice of pumpkin rum bundt cake with a creamy glaze and chopped nuts, showing the cake's texture and nuts inside.
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A festive fall bundt cake featuring warm spices, a moist crumb, and a rich buttered rum glaze, perfect for holiday gatherings.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup dark rum
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup chopped pecans, toasted
  • For the Buttered Rum Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup dark rum
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan. For best results, use a baking spray with flour.
  2. In a large bowl, cream together the softened butter and both granulated and brown sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the dark rum, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the toasted chopped pecans.
  7. Pour the batter into the prepared Bundt pan and spread evenly.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze. In a small saucepan, melt the butter over medium heat.
  11. Remove from heat and whisk in the powdered sugar until smooth.
  12. Stir in the dark rum, milk, and vanilla extract until you have a pourable glaze.
  13. Drizzle the glaze over the cooled Bundt cake.

Notes

  • Toasting pecans enhances their flavor and texture. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
  • Ensure your Bundt pan is thoroughly greased and floured to prevent sticking. A good quality baking spray with flour is recommended.
  • This cake can be made a day ahead and stored at room temperature, tightly covered. Glaze just before serving for the best appearance.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-rum-bundt-cake/