Pumpkin Spice Rum Cake

Why You’ll Love This Recipe

This cake is the ultimate celebration of fall — spiced, boozy, and decadently moist. The rum enhances the pumpkin flavor and adds a sophisticated depth, while the warm blend of cinnamon, nutmeg, and cloves makes every bite taste like autumn. It’s easy to make, keeps beautifully, and even improves in flavor the next day as the rum glaze settles in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Brown sugar
• Granulated sugar
• Eggs
• Unsalted butter, melted
• Pumpkin puree
• Dark or spiced rum
• Vanilla extract

For the rum glaze:

• Unsalted butter
• Brown sugar
• Water
• Dark rum
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large mixing bowl, whisk together brown sugar, granulated sugar, eggs, melted butter, pumpkin puree, rum, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Pour the batter evenly into the prepared bundt pan and smooth the top.
6. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool slightly.
8. While the cake cools, prepare the rum glaze.

For the glaze:

1. In a small saucepan, melt butter over medium heat.
2. Stir in brown sugar and water; bring to a boil and cook for 3–4 minutes.
3. Remove from heat and stir in rum and vanilla extract.
4. While the cake is still warm, poke small holes on top with a skewer and slowly drizzle the glaze over the cake, allowing it to soak in. Reserve a little glaze to brush over just before serving for shine.

Servings and timing

This recipe makes about 12–14 servings.
Prep time: 20 minutes
Cook time: 50 minutes
Cooling and glazing time: 30 minutes
Total time: about 1 hour 40 minutes

Variations

• Coconut Rum Twist: Use coconut rum for a tropical flavor.
• Nutty Pumpkin Cake: Fold in chopped pecans or walnuts for extra crunch.
• Bourbon Version: Substitute bourbon for rum for a smoky, robust taste.
• Maple Glaze: Add a tablespoon of maple syrup to the glaze for extra sweetness.
• Mini Bundts: Bake in mini bundt pans for individual servings (adjust bake time to 25–30 minutes).

Storage/Reheating

Store the cake tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days. The rum glaze helps preserve the cake and keeps it moist. To freeze, wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight at room temperature before serving. For a fresh-from-the-oven feel, warm individual slices in the microwave for 10–15 seconds.

FAQs

What kind of rum is best for this recipe?

Dark or spiced rum works best, as it enhances the warm fall spices and adds depth of flavor.

Can I make this cake alcohol-free?

Yes, substitute rum with apple cider or rum extract mixed with water for a similar taste without the alcohol.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree — pumpkin pie filling has added sugar and spices that will alter the flavor.

How do I know when the cake is done?

Insert a toothpick into the center — it should come out clean or with just a few moist crumbs.

Can I make this ahead of time?

Yes, this cake actually tastes better the next day as the rum glaze soaks in and the flavors meld.

What if I don’t have a bundt pan?

You can use two loaf pans instead; adjust baking time to 40–45 minutes.

Can I freeze the cake?

Absolutely! This cake freezes beautifully — just make sure it’s fully cooled before wrapping and freezing.

How do I prevent the cake from sticking to the pan?

Grease the bundt pan thoroughly with butter and dust it with flour or use a baking spray with flour included.

Can I add a cream cheese glaze on top?

Yes, a light cream cheese drizzle pairs wonderfully with the pumpkin and rum flavors.

What should I serve with this cake?

It’s delicious on its own or with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Conclusion

Pumpkin Spice Rum Cake is a festive, flavorful dessert that embodies the warmth and indulgence of fall baking. The blend of pumpkin, spices, and rum creates a moist, aromatic cake that’s perfect for holidays or cozy nights in. With its rich glaze and deep flavor, this cake is sure to impress guests and become a seasonal favorite you’ll look forward to baking year after year

Pumpkin Spice Rum Cake

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Pumpkin Spice Rum Cake is a moist, buttery dessert infused with pumpkin puree, warm spices, and dark rum, then soaked in a rich rum glaze. Perfectly spiced and deeply flavorful, this festive cake is ideal for fall celebrations and holiday gatherings.

• Author: Laura
• Prep Time: 20 mins
• Cook Time: 50 mins
• Total Time: 1 hr 40 mins
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the cake:
• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 3 large eggs
• ¾ cup unsalted butter, melted
• 1 cup pumpkin puree
• ½ cup dark or spiced rum
• 1 tsp vanilla extract
• For the rum glaze:
• ¼ cup unsalted butter
• ½ cup brown sugar
• 2 tbsp water
• ¼ cup dark rum
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, whisk together brown sugar, granulated sugar, eggs, melted butter, pumpkin puree, rum, and vanilla until smooth.
4. Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5. Pour batter evenly into the prepared bundt pan and smooth the top.
6. Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 15 minutes, then invert onto a wire rack to cool slightly.
8. To make the rum glaze: In a small saucepan, melt butter over medium heat. Stir in brown sugar and water, bring to a boil, and cook for 3–4 minutes. Remove from heat, stir in rum and vanilla.
9. While the cake is still warm, poke small holes on top with a skewer and slowly drizzle the glaze, allowing it to soak in. Reserve a little glaze to brush over before serving.

Notes

• Use dark or spiced rum for the richest flavor.
• The cake tastes even better the next day as the glaze soaks in.
• To make it alcohol-free, substitute apple cider or rum extract mixed with water.
• Ensure your bundt pan is well-greased to prevent sticking.
• Pair with whipped cream or vanilla ice cream for a decadent dessert.

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 38g
• Sodium: 220mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg

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