Pumpkin Rum Cake
Indulge in the warm, spiced decadence of Pumpkin Rum Cake—perfect for fall gatherings or holiday celebrations. This irresistible bundt cake combines moist pumpkin purée with a dash of dark rum for a subtly boozy twist, while a blend of cinnamon, nutmeg, and ginger adds cozy, aromatic flavors. With a buttery crumb and a touch of sweetness from brown sugar, this dessert bakes to golden perfection in under an hour. Finished with a delicate dusting of confectioners' sugar, it's as stunning as it is delicious. Easy to make and guaranteed to impress, this Pumpkin Rum Cake is a must-try recipe for lovers of seasonal desserts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 0.5 cups Packed brown sugar
- 4 Large eggs
- 1 cup Pumpkin purée
- 0.25 cup Dark rum
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 2 tablespoons Confectioners' sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition to fully incorporate.
Mix in the pumpkin purée, dark rum, and vanilla extract until combined.
On low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until the batter is smooth and all ingredients are incorporated. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
If desired, dust the cooled cake with confectioners' sugar before serving for an elegant touch.
Slice and serve the Pumpkin Rum Cake. Enjoy its rich and spiced flavors!
Nutrition Facts
Calories |
4420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 653.9 g | 238% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 444.3 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 549 mg | 42% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1432 mg | 30% | |
*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.
