Pumpkin Rum Bundt Cake (Printable View)
Spiced pumpkin bundt cake with toasted pecans, topped with warm buttered rum sauce for a festive finish.
# Ingredient List:
→ Pumpkin Bundt Cake
01 -
3/4 cup chopped pecans (optional)
02 -
2 1/2 cups all-purpose flour
03 -
2 teaspoons ground cinnamon
04 -
1/2 teaspoon ground ginger
05 -
1/4 teaspoon ground nutmeg
06 -
1/8 teaspoon ground cloves
07 -
1 teaspoon baking soda
08 -
3/4 teaspoon baking powder
09 -
1/2 teaspoon salt
10 -
1 cup canola oil or vegetable oil
11 -
1 cup granulated sugar
12 -
3/4 cup brown sugar, light or dark
13 -
3 large eggs, whisked
14 -
2 teaspoons vanilla extract
15 -
1 teaspoon rum extract
16 -
1 can (15 ounces) pumpkin puree, not pie filling
→ Butter Rum Sauce
17 -
1/3 cup unsalted butter
18 -
3/4 cup granulated sugar
19 -
1/3 cup dark, spiced rum
20 -
3 tablespoons water
# Preparation Steps:
01 -
Preheat oven to 350°F (177°C). Spread chopped pecans evenly on a baking sheet and toast for 8 minutes or until fragrant and golden. Remove and reduce oven temperature to 325°F (163°C).
02 -
Grease and flour a bundt pan thoroughly, ensuring all crevices are coated. Alternatively, brush with pan release if preferred.
03 -
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Set aside.
04 -
In a large bowl, whisk oil, granulated sugar, brown sugar, whisked eggs, vanilla extract, rum extract, and pumpkin puree until smooth.
05 -
Gradually mix the dry ingredients into the wet mixture in two additions. Stir until just combined and no dry streaks remain, avoiding overmixing.
06 -
Sprinkle the toasted pecans into the bottom of the prepared bundt pan. Transfer batter over the pecans and smooth the surface.
07 -
Bake at 325°F (163°C) for 50–60 minutes, or until a toothpick inserted in the center emerges clean and edges start to pull away from the pan.
08 -
Allow cake to cool in pan for 20 minutes, then carefully invert onto a wire rack to release and cool completely.
09 -
In a small saucepan over low heat, combine butter, sugar, rum, and water. Stir gently until butter is melted. Bring mixture to a gentle boil and cook for 5 minutes, stirring occasionally.
10 -
Poke holes in the warm cake using a wooden skewer or toothpick. Brush with half of the butter rum sauce, allowing it to soak in. Reserve remaining sauce for serving.
# Supplementary Details:
01 -
Chop pecans after measuring. Substitute pumpkin pie spice for individual spices if desired. Ensure pumpkin puree is pure and not pie filling. Rum extract is usually located near vanilla extract in baking aisles.
02 -
Store in an airtight container at room temperature up to 3 days or refrigerate for up to 5 days. Nutrition calculated with pecans and full use of butter rum sauce.