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Pumpkin Rum Cake: Easy Fall Dessert for Families

Pumpkin Rum Cake

A moist, warmly spiced pumpkin Bundt cake finished with a rich butter rum sauce that soaks into every bite.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Holiday Baking
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin Bundt Cake
  • ¾ cup chopped pecans, optional
  • 2 ½ cups all-purpose flour 313 grams
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 cup canola oil (or vegetable oil) 240 ml
  • 1 cup granulated sugar 200 grams
  • ¾ cup brown sugar, light or dark 158 grams
  • 3 large eggs, whisked
  • 2 tsp vanilla extract
  • 1 tsp rum extract
  • 15 oz pumpkin puree (NOT pumpkin pie filling) 210 ml
Butter Rum Sauce
  • ⅓ cup unsalted butter 75 grams
  • ¾ cup granulated sugar 150 grams
  • ⅓ cup rum (dark or spiced recommended) 80 ml
  • 3 tbsp water 45 ml

Method
 

  1. Preheat oven to 350°F (180°C). Add pecans to a cookie sheet in an even layer and bake for 8 minutes, or until toasted. Remove and reduce oven temperature to 325°F (170°C).
  2. Grease and flour a Bundt pan thoroughly, or coat with pan release.
  3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
  4. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, vanilla extract, rum extract, and pumpkin puree.
  5. Whisk dry ingredients into the wet ingredients in two additions, mixing just until smooth. Do not overmix.
  6. Scatter toasted pecans into the prepared Bundt pan, then spoon batter over the top and smooth the surface.
  7. Bake 50–60 minutes or until a toothpick comes out clean and edges pull slightly from the pan.
  8. Cool in the pan for 20 minutes, then invert onto a wire rack to release.
  9. Butter Rum Sauce: Add butter, sugar, rum, and water to a small saucepan. Heat gently, whisking until melted.
  10. Bring sauce to a boil for 5 minutes, stirring occasionally.
  11. Poke holes in the warm cake with a skewer. Brush with sauce, allowing it to soak in. Reserve remaining sauce for serving.

Notes

For even more rum flavor, add an extra 1/2 teaspoon rum extract to the cake batter or drizzle warm sauce over individual slices.