Pumpkin Pecan Rum Cake
Delight your taste buds with this indulgent Pumpkin Pecan Rum Cake, a show-stopping dessert brimming with warm fall flavors and a boozy twist. This moist Bundt cake combines the earthy richness of pumpkin puree, the crunch of toasted pecans, and the aromatic spices of cinnamon and nutmeg for a perfectly balanced flavor profile. A splash of rum in the cake batter adds a sophisticated depth, while a buttery rum glaze drizzled over the top infuses every slice with a luscious, caramel-like sweetness. Ready in just over an hour, this decadent cake is the ultimate centerpiece for holiday gatherings or cozy autumn nights at home. Perfect for lovers of spiced desserts and anyone seeking a crowd-pleasing, seasonal treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1.5 cups Pumpkin puree (unsweetened)
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cups Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.25 cups Rum
- 1 cups Pecans, chopped
- 0.5 cups Butter (unsalted)
- 1 cups Powdered sugar
- 3 tablespoons Rum (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a Bundt pan generously with butter or non-stick spray. Lightly dust it with flour and tap out the excess.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In another large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth and fully combined.
Add the eggs, one at a time, to the wet mixture, mixing well after each addition. Stir in the vanilla extract and rum.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the chopped pecans gently with a spatula.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the rum glaze. In a small saucepan over low heat, melt the butter.
Stir in the powdered sugar and rum until the mixture is smooth and slightly thickened. Set aside to cool slightly.
Once the cake is done, let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once the cake has cooled, drizzle the rum glaze evenly over the top of the cake, allowing it to drip down the sides.
Slice, serve, and enjoy your Pumpkin Pecan Rum Cake!
Nutrition Facts
Calories |
7112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.8 g | 522% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 824 mg | 274% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 814.9 g | 296% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 535.1 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 485 mg | 37% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
