Pumpkin Spice Rum Cake
Pumpkin Spice Rum Cake – All the cozy, comforting flavors of fall – pumpkin, cinnamon, nutmeg, and vanilla, in a super moist, delicious Bundt cake topped with a buttery rum glaze! A great dessert for parties, holidays, and anytime you need a sweet treat!
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Pumpkin Spice Rum Cake was born because it was a fall day and I wanted to make my usual rum cake a little more festive for the season.
I added canned pumpkin, nutmeg, and cinnamon. It was everything I wanted it to be!
It’s got the comforting flavors you crave in the fall in a moist Bundt cake that’s glazed in a delicious rum syrup!
Honestly, regardless of the season, this is the only rum cake I make now.
This pumpkin rum cake is the perfect dessert for Halloween parties, Thanksgiving, and other occasions when you’re feeding a crowd!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Boxed cake mix – I use Duncan Hines yellow or butter cake mix
- Eggs
- Canned pumpkin
- Vegetable oil
- Water
- Vanilla extract
- Ground nutmeg
- Cinnamon
- Chopped pecans
- White sugar
- Butter
- Spiced rum
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What kind of boxed cake mix to use?
This recipe has been tested with 15.25oz boxes of Duncan Hines cake mixes.
I have tested this recipe with 3 flavors of cake mix: Butter, Yellow, and Spiced.
Both Butter and Yellow cake mixes turn out great and I use them interchangeably.
I thought the Spiced cake mix had an artificial flavor to it that I didn’t like, so I add my own spices to one of the other cake mixes instead.
What kind of rum?
Because this is a pumpkin spice rum cake, I like to use spiced rum. I used Bacardi Spiced Rum.
Alternatively, you could use gold or dark rum.
How do you serve pumpkin rum cake?
Rum cake is delicious both warm and at room temperature.
Pumpkin rum cake is great all on its own, but a delicious addition would be a warm beverage. Some of my favorites are:
How long is rum cake good for?
While some say you can keep it at room temperature for up to 5 days, I stick to 3 days on the counter wrapped in foil.
Anything more than three days and I refrigerate it in an air-tight container for up to two more days.
Looking for more dessert recipes? Here are some favorites:
- Mini Biscoff Cheesecakes
- Lemon Raspberry Bundt Cake
- Lime Cheesecake Sugar Cookie Bars
- Blueberry Skillet Cake (shown below)
- Torched Twinkie Strawberry Shortcake
NOTES:
- Pecans are not only flavorful, they also help the cake not stick to the pan.
- I like to save 2 tbsp. of chopped pecans to mix into the cake batter. They provide a nice texture in the cake.
- If desired, you can burn off the alcohol in the rum by cooking it with the other glaze ingredients instead of adding it afterwards.
- Make sure you are using canned pumpkin purée and not pumpkin pie filling, as the latter contains sugar and spices.
Pumpkin Spice Rum Cake
Equipment
- Bundt pan 9.5"
- Mixing bowls
- sauce pan
Ingredients
Cake Ingredients
- 1 15.25ox Box of cake mix I use Duncan Hines yellow cake mix or butter cake mix
- 1/2 tsp. ground nutmeg
- 1 tsp. cinnamon
- 3 eggs
- 1/2 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup spiced rum
- 1 tsp. vanilla extract
- 1/2 cup chopped pecans divided
- non-stick cooking spray
Rum Glaze
- 1/4 cup butter (4 tbsp)
- 1/4 cup water
- 3/4 cup white sugar
- 1/4 cup spiced rum
Instructions
Cake Instructions
- Preheat oven to 350°. Spray Bundt pan thoroughly with non-stick cooking spray, including around the ring in the middle of the pan. Sprinkle all but 2 tbsp. of pecans on the bottom of the Bundt pan (save the rest for the cake batter) making sure they are evenly distributed.
- Combine the dry ingredients in a mixing bowl (cake mix, nutmeg, cinnamon, remaining 2 tbsp. pecans)
- In a separate mixing bowl add the wet ingredients (eggs, pumpkin, vegetable oil, water, 1/2 cup rum, vanilla extract) and stir until fully combined, then add to the dry ingredients and stir. Pour the cake batter into the greased Bundt pan and bake for 33-36 minutes or until a toothpick comes out clean.
- Let cake cool for about 10 minutes. If you have one, insert a silicone spatula around the edges of the cake to encourage a smooth release., then place a serving plate over the cake and carefully flip the plate over. I like to let the cake pan sit there for a minute or so, so it can naturally release, then remove the Bundt pan.
- With a toothpick or fork, poke holes all over the top and sides of the cake, then spoon the rum glaze slowly over the top & sides of the cake until you use it all. It's key to spoon the rum glaze slowly, so the cake absorbs it and it doesn't just run down the side of the cake to the plate. Slice & enjoy!
Rum Glaze Instructions
- When the cake has about 15 minutes left to bake, start the rum glaze by adding the sugar, water, and butter to a sauce pan and bring to a boil. When it starts to boil, reduce the heat to low/medium-low and simmer for about 10 minutes, stirring occasionally, then turn off the heat and add the rum. Stir and set aside.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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I made this Rum Spice Cake today. very good. I did make a mistake. I accidentally put the whole can of purée in so I let the cake longer than the time called for. However, it was nice and moist and I will definitely add only half the can next time I make it. I used Capt. Morgan Spiced Rum. Delicious cake.
I’m so glad you enjoyed it, Debbie! I’m glad it still turned out well with the extra pumpkin!
I’ve been making this for my family for years now. I hope you love it as much as we do!
Love this!! Moist with excellent rum, pumpkin, and pecan flavors
I’m so glad you enjoyed it!