Go Back
–+ servings
Pumpkin Rum Cake

Irresistible Pumpkin Rum Cake for Cozy Fall Evenings

This Pumpkin Rum Cake combines comforting fall flavors with a delightful adult twist, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Holiday Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Essential for structure, use a spoon to measure for accuracy.
  • 2 teaspoons baking powder Helps the cake rise well, creating a light texture.
  • 1.5 teaspoons ground cinnamon Adds warmth and that signature fall flavor.
  • 0.5 teaspoon ground nutmeg Provides a subtle depth, perfect for enhancing the pumpkin.
  • 0.5 teaspoon ground ginger Offers a hint of spiciness that balances the sweetness.
  • 0.5 teaspoon salt Enhances all the flavors and balances sweetness.
  • 0.5 cup unsalted butter, softened Creates richness and a tender crumb in the cake.
  • 1.5 cups granulated sugar Sweetens the cake perfectly while keeping it moist.
  • 3 large eggs Adds moisture and helps with the cake’s structure.
  • 1 teaspoon vanilla extract Brings a warm undertone that complements the pumpkin.
  • 1 cup canned pumpkin puree The star ingredient, lending moisture and flavor to the cake.
  • 0.5 cup dark rum Adds a bold, rich flavor that makes this cake truly unique.
  • 0.25 cup whole milk Provides additional moisture and richness to the batter.
  • 0.5 cup chopped pecans (optional) Adds a delightful crunch and nuttiness if you choose.
  • powdered sugar for dusting (optional) A beautiful finishing touch for presentation.

Equipment

  • 10-inch bundt cake pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and flour a 10-inch bundt cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  4. Incorporate the eggs one at a time, then blend in the vanilla extract.
  5. Gently fold in the pumpkin puree and dark rum into the mixture.
  6. Alternate folding in the dry flour mixture with the whole milk, starting and finishing with the flour.
  7. If desired, fold in the chopped pecans.
  8. Pour the batter into the prepared bundt pan and spread evenly.
  9. Bake the cake for 50-60 minutes, or until a skewer comes out clean.
  10. Allow the cake to cool in the pan for about 10 minutes before inverting.
  11. Dust with powdered sugar after the cake has completely cooled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 120IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For a unique twist, consider adding chocolate chips or dried fruit. Store the cake at room temperature for up to 3 days or refrigerate for up to a week.

Tried this recipe?

Let us know how it was!