When the crisp breeze of autumn slips in and you’re craving something cozy, there’s nothing quite like diving fork-first into a slice of Pumpkin Rum Cake. This is not your ordinary fall dessert—it’s a moist, spiced Bundt wonder that marries the earthy sweetness of pumpkin with a hint of warm, golden rum. Each bite is like a warm hug for your taste buds, and as that gently spiced aroma fills your kitchen, you know you’ve hit home-base comfort food territory. Whether you’re baking for a family gathering, a spirited potluck, or just treating yourself after a busy week, this cake truly delivers on both flavor and festive style.
I love how this recipe is just the right blend of Intermediate challenge and foolproof techniques—a true testament to its crowd-pleasing potential. In just 15 minutes of hands-on prep, about 50 minutes in the oven, and a brief 15-minute cool-down, you’ll have a centerpiece-worthy dessert. At about 350 calories per slice, it feels like the perfect cozy indulgence paired with your morning coffee or a steaming mug of spiced tea. And don’t worry if you’re making it ahead—the flavors continue to deepen overnight, so if you can resist temptation, slice the next day for an even richer taste adventure.
KEY INGREDIENTS IN PUMPKIN RUM CAKE
Every ingredient in this Pumpkin Rum Cake plays its part, blending to create that signature moist crumb and rich, spiced flavor. From the backbone of flour to the spirited splash of rum, here’s what you need and why each element matters:
- All-purpose flour
Provides the structure and sturdy base for the cake, creating a tender yet firm crumb that holds all those cozy spices and pumpkin puree beautifully.
- Granulated sugar
Sweetens the batter and helps with browning, ensuring a golden crust that’s slightly caramelized and irresistibly aromatic.
- Baking powder
Acts as the leavening agent, releasing bubbles of carbon dioxide that make the cake light and fluffy rather than dense.
- Ground cinnamon
Infuses a warm, fragrant spice note that’s quintessentially fall, balancing sweetness with a hint of woody warmth.
- Ground nutmeg
Adds a slightly sweet and nutty undertone that deepens the spiced profile and complements the pumpkin’s earthy sweetness.
- Ground cloves
Delivers a punchy, slightly peppery spice that rounds out the flavor spectrum, giving each bite a subtle bite of complexity.
- Ground ginger
Contributes a mild heat and zesty crispness, lifting the overall spice blend with a touch of zing.
- Salt
Enhances all the flavors, cutting through sweetness and ensuring that the spices and pumpkin shine.
- Unsalted butter
Brings richness and moisture, creating a tender cake texture and carrying the flavors of spices and rum.
- Eggs
Bind the ingredients and contribute to the cake’s overall lift and structure, helping it hold its shape once baked.
- Pumpkin puree
The star of the show—adds moistness, a beautiful golden color, and that characteristic pumpkin flavor we all love.
- Rum
Introduces a mellow warmth and subtle complexity, elevating the cake from everyday to truly memorable.
- Vanilla extract
Rounds out the flavor, enhancing sweetness and marrying the spices, pumpkin, and rum into a harmonious blend.
- Chopped pecans (optional)
Offer a nutty crunch and a delightful textural contrast to the tender cake.
- Powdered sugar (optional)
Provides a pretty, snowy dusting on top, adding a hint of extra sweetness and an elegant finish.
HOW TO MAKE PUMPKIN RUM CAKE
This section walks you through the simple yet crucial steps to bring this festive Bundt cake to life. From proper pan preparation to folding in ingredients with care, each stage ensures a tender crumb, beautiful rise, and exceptional flavor. Let’s dive into the details and bake up something magical.
1. Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly, making sure you coat every nook and cranny with butter or non-stick spray. This step ensures your cake releases cleanly once it’s baked and cooled.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Mix well so the spices are evenly distributed, which guarantees every forkful bursts with that warm, spiced flavor.
3. Add the softened butter, eggs, pumpkin puree, rum, and vanilla extract to the dry ingredients. Use an electric mixer on medium speed and beat for about 2 minutes, stopping to scrape down the sides of the bowl. Keep mixing until the batter is perfectly smooth and homogenous.
4. Gently fold in the chopped pecans if using, distributing them evenly throughout the batter. This ensures each slice gets a lovely crunch without overworking the batter.
5. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula so the cake bakes evenly and looks picture-perfect when unmolded.
6. Bake for approximately 45–50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back gently when touched.
7. Once baked, allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely before moving on to the final touch.
8. Optionally, dust the top of the completely cooled cake with a generous sprinkle of powdered sugar for an elegant, snowy finish that makes every slice look extra special.
SERVING SUGGESTIONS FOR PUMPKIN RUM CAKE
After all the love and care you’ve poured into baking, serving this Pumpkin Rum Cake should be just as delightful. These ideas will elevate your presentation and turn each slice into a memorable experience:
- Serve warm slices with a dollop of whipped cream: The airy whipped cream offers a cool, creamy contrast to the warm, spiced cake. Lightly whip cold cream with a touch of vanilla until soft peaks form, then spoon over each slice.
- Pair with a scoop of vanilla ice cream: The cold, mellow sweetness of premium vanilla ice cream melts slightly over the warm cake, creating a luscious, gooey blend of textures and temperatures.
- Drizzle with a rum-spiked glaze: Combine powdered sugar, a splash of rum, and a little milk to create a thin glaze. Drizzle in a zigzag over the cooled cake for extra rum flavor and a glossy finish.
- Accompany with a cup of spiced latte or chai tea: The aromatic spices in your beverage echo the cake’s spice profile. Pour a frothy latte or a steamy chai and pair each bite with a comforting sip.
HOW TO STORE PUMPKIN RUM CAKE
Proper storage is key to keeping your Pumpkin Rum Cake moist, flavorful, and ready for snacking over the next several days. Whether you’re enjoying leftovers or planning ahead, follow these tips to maintain that just-baked quality:
Storing at room temperature in an airtight container is perfectly fine for the first 2–3 days. Keep the container on your countertop, away from direct sunlight and heat sources. The cake will stay soft and moist, and the spices will continue to meld.
- Refrigeration
If you prefer a chilled treat or need to store the cake for up to 4 days, wrap it tightly in plastic wrap before placing it in the fridge. The plastic prevents it from drying out and protects against absorbing any other fridge odors.
- Freezing
For longer storage, slice the cake and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. It can last up to 2 months this way. Thaw overnight in the fridge or at room temperature before serving.
- Reviving and Reheating
To warm up a slice, pop it in the oven at 300°F (150°C) for 5–7 minutes or microwave for 15–20 seconds on medium power. This brings back that fresh-from-the-oven warmth and helps restore moisture.
CONCLUSION
It’s been such a joy sharing this Pumpkin Rum Cake recipe with you! From the rich, spiced batter to that delightful hint of rum, I hope you’ve found inspiration—and confidence—to bring this moist and festive Bundt cake into your kitchen. Whether you’re an experienced baker or just stepping into the world of fall desserts, this intermediate-level recipe guides you every step of the way. Remember, you can print this article and save it for later, so it’s always on hand when the pumpkin craving strikes. You’ll also find a FAQ below where I’ve answered common questions about substitutions, troubleshooting, and more, so don’t miss that if you need extra tips.
I can’t wait for you to dive in, slice off a piece, and share your thoughts. Did the spices dance on your palate? Did the glaze add that perfect boozy glaze glow? I’d love to hear your comments, questions, or feedback as you try the recipe. If you need help perfecting your baking technique or just want to tell me how it turned out, drop a note below. Your kitchen triumphs and even your oops moments all add to the fun of home cooking—so let’s keep the conversation going and make every baking day a celebration of flavor and community!
Pumpkin Rum Cake
Description
This Pumpkin Rum Cake is a festive blend of spices and rich pumpkin, perfect for autumn gatherings. The addition of rum gives it a delightful twist that will have everyone reaching for seconds!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly.
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In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Mix well to ensure the spices are evenly distributed.
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Add the softened butter, eggs, pumpkin puree, rum, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
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Fold in the chopped pecans if you're using them, distributing them evenly throughout the batter.
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Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
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Bake in the preheated oven for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
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Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
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Optionally, dust the top of the completely cooled cake with powdered sugar for an elegant finish.
Note
- This cake can be stored in an airtight container for up to 4 days at room temperature.
- For an alcohol-free version, you can replace the rum with apple juice for a subtler flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- This cake pairs wonderfully with a warm cup of coffee or spiced tea.
- The flavors of this cake tend to enhance after a day, making it a perfect make-ahead dessert.
