Description
This Pumpkin Rum Cake is a moist, spiced dessert perfect for fall or any festive occasion. Combining warm pumpkin puree, aromatic spices, and a splash of dark rum, it bakes into a tender bundt cake that’s rich in flavor and texture. Optional pecans add a lovely crunch, while a dusting of powdered sugar gives it a beautiful finishing touch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup dark rum
- 1/4 cup whole milk
Optional Ingredients
- 1/2 cup chopped pecans
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan or a similar cake mold to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps give the cake a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Combine pumpkin and rum: Stir in the pumpkin puree and dark rum. The batter may look slightly curdled at this point; this is normal and not a cause for concern.
- Alternately fold in dry ingredients and milk: Gently fold the dry flour mixture into the wet mixture, alternating with the milk. Begin and end with the flour mixture to maintain proper batter consistency.
- Add pecans (optional): Fold in the chopped pecans carefully if using, distributing evenly without overmixing.
- Pour batter into pan: Transfer the batter to the prepared bundt pan, smoothing the top with a spatula for even baking.
- Bake the cake: Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean and the cake springs back slightly when touched.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely to room temperature.
- Finish and serve: Once fully cooled, dust the cake lightly with powdered sugar for a decorative touch before slicing and serving.
Notes
- Make sure the butter is fully softened to ensure creamy creaming with sugar.
- The rum adds moisture and flavor but can be omitted for a non-alcoholic version; replace with additional milk or apple juice if desired.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- If you prefer, walnuts can be substituted for pecans or omitted entirely.
- Ensure your bundt pan is well-greased and floured to avoid sticking, especially with a sticky batter like this one.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
