Amazing Pumpkin Rum Bundt Cake 1 bowl

Oh, fall! There’s just something about the crisp air and the way your kitchen fills with the warm, cozy scent of spices and pumpkin, right? For me, it instantly takes me back to those moments when I finally found my joy in cooking. After years of feeling completely burnt out from my corporate job, thinking I wasn’t a “kitchen person” at all, discovering the simple act of baking something delicious, like this truly amazing Pumpkin Rum Bundt Cake with Buttered Rum Glaze, changed everything. It’s not complicated at all, and it’s become this perfect, easy holiday dessert that just makes everyone happy. It’s precisely this feeling – creating something wonderful that brings loved ones together – that I wanted to share with you here on Pure Cooking Joy.

SAVE

Why You’ll Love This Pumpkin Rum Bundt Cake

Seriously, this cake is a home run for so many reasons. It’s incredibly easy to whip up, which is perfect for those busy fall days when you still want something special. You get all those amazing spiced pumpkin and warm rum flavors, plus it’s just so wonderfully moist. It’s honestly the perfect fall bundt cake for potlucks, holidays, or just because you deserve a treat!

SAVE

Ingredients for Your Perfect Pumpkin Rum Bundt Cake

Alright, let’s talk ingredients! You’ll want to have these ready so you can dive right into making this fantastic Pumpkin Rum Bundt Cake. It’s a pretty straightforward list, and gathering everything makes the whole process feel super manageable.

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened – make sure it’s nice and soft!
• 2 cups granulated sugar
• 4 large eggs – room temp is best if you can remember!
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves – just a pinch for that warmth!
• 1 ½ cups pumpkin puree (not pumpkin pie filling, just plain pumpkin puree!)
• 1/2 cup buttermilk – this is key for moisture!
• 1/2 cup dark rum – trust me, it adds a lovely depth
• 1 cup chopped toasted pecans, for filling and topping – toasting them makes a world of difference!

For the Buttered Rum Glaze:

• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2-3 tablespoons dark rum – start with 2, add more if you like it zingy!
• 1/2 teaspoon vanilla extract

SAVE

Essential Equipment for Baking Your Pumpkin Rum Bundt Cake

Alright, getting your kitchen ready is half the battle, right? For this glorious Pumpkin Rum Bundt Cake, you’ll want to make sure you have a few key players on hand. Definitely grab your favorite 10-cup bundt pan – it’s the star of the show for that classic ring shape. You’ll also need a couple of mixing bowls, a trusty whisk, and your electric mixer (handheld or stand mixer, both work great!), plus a good old cooling rack.

How to Make a Moist Pumpkin Rum Bundt Cake

Okay, let’s get down to business and bake this amazing Pumpkin Rum Bundt Cake! It’s really not as intimidating as it might seem, and the results are SO worth it. Just follow these steps, and you’ll have a showstopper dessert that smells as good as it tastes.

Preparing Your Bundt Pan for Success

First things first, getting your bundt pan ready is super important. No one wants their beautiful Pumpkin Rum Bundt Cake to stick! Forget just greasing it; you want to really get into all those nooks and crannies. My favorite trick is to use a baking spray that already has flour in it. If you don’t have that, no worries! Just generously grease the pan with softened butter or shortening, then sprinkle in some all-purpose flour. Turn the pan around, tapping out any excess. This double-layer helps ensure your cake pops right out after baking, keeping that gorgeous shape intact.

Crafting the Perfect Buttered Rum Glaze

Now for the best part – the glaze! Once your cake has had a little time to cool, you’ll want to whip this up. It’s ridiculously easy. Grab a medium bowl, dump in the powdered sugar, the melted butter (make sure it’s not scorching hot!), your vanilla, and start with about 2 tablespoons of dark rum. Whisk it all together until it’s super smooth. If it feels a little too thick, just add another splash of rum, a teaspoon at a time, until it’s the perfect drizzly consistency. You want it thick enough to coat the cake but thin enough to pour easily. So good!

SAVE

So, let’s start with the cake batter itself. In a big bowl, cream together your softened butter and granulated sugar until it’s nice and fluffy and pale yellow. This is where you build that amazing texture! Then, beat in those eggs, one at a time, making sure each one is mixed in before you add the next. Stir in your vanilla extract. In a separate bowl, just give your flour, baking soda, salt, cinnamon, nutmeg, and cloves a good whisk together. This way, all your dry ingredients are evenly distributed. Now, for the wet stuff, whisk together your pumpkin puree, that lovely buttermilk, and the dark rum in a smaller bowl. You’ll want to gradually add your dry ingredients to the butter mixture, alternating with the pumpkin mixture. Start and end with the dry. Mix it until it’s *just* combined. Seriously, don’t overmix it! That’s the secret to a tender crumb. Gently fold in about half of your toasted pecans – they add such a lovely crunch inside the cake. Pour this glorious batter into your prepared bundt pan, smooth the top a little, and then sprinkle the rest of those toasted pecans over the top. Bake it in your preheated oven at 350°F (175°C) for about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer poked into the center comes out clean. Let your beautiful Pumpkin Rum Bundt Cake cool in the pan for about 15 minutes before flipping it out onto a wire rack to cool completely. That’s when you’ll drizzle on that dreamy buttered rum glaze!

Tips for a Perfect Pumpkin Rum Bundt Cake Every Time

Alright, let’s talk about making sure this Pumpkin Rum Bundt Cake is absolutely perfect for you. Trust me, a few little tricks go a long way! First, make sure your butter and eggs are at room temperature. It really helps them cream together beautifully, giving you that lovely, airy texture. And those pecans? Definitely toast them! It brings out this amazing toasty flavor that makes all the difference. Just toss them on a baking sheet for about 8-10 minutes at 350°F. Also, remember that tip about not overmixing? It’s crucial for a tender crumb; stop mixing as soon as you don’t see streaks of flour anymore. Lastly, when you’re checking for doneness, the skewer test is your best friend. A few moist crumbs clinging to it are exactly what you want – not wet batter, but not dry, either!

Make-Ahead and Storage for Your Fall Bundt Cake

This Pumpkin Rum Bundt Cake is actually fantastic for making ahead, which is a lifesaver when you’re hosting! You can bake the cake completely, let it cool, and then wrap it really well in plastic wrap. It stays perfectly moist at room temperature for about two days. I usually wait to add that gorgeous buttered rum glaze until right before I plan to serve it. That way, the glaze stays nice and shiny, and the cake itself doesn’t get too soggy. It’s the best way to be ready for guests without feeling stressed!

Variations and Serving Suggestions for Your Spiced Pumpkin Cake

This Pumpkin Rum Bundt Cake is fantastic as is, but you know me, I love playing around! If you’re feeling adventurous, you could add about a teaspoon of my homemade pumpkin spice mix directly into the batter for an extra punch of festive flavor. I’ve also heard people have success adding a simple cream cheese filling, just dolloping it in before baking – how fun is that?! Serve slices alongside a warm mug of coffee, a cozy cup of tea, or even a festive apple cider cocktail. A little dollop of whipped cream on top never hurt anyone, either!

Frequently Asked Questions about Pumpkin Rum Bundt Cake

Got questions about our famous spiced pumpkin cake? I’ve got answers! Baking should be fun, not confusing, so let’s clear things up.

Can I substitute the rum in this recipe?

Absolutely! If you prefer not to use rum, or if you just can’t find it, you can make a few swaps. For the cake, you can use an equal amount of brewed coffee or even apple cider for a different flavor profile. For the glaze, you can use milk or even a bit of orange juice for a citrusy kick. It won’t be a rum cake, of course, but it’ll still be a delicious fall bundt cake!

What kind of pumpkin puree should I use?

This is super important! Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will mess with the balance of this recipe. Just grab a can of plain, pure pumpkin puree. It’s the secret weapon for that perfect, natural pumpkin flavor for your moist bundt recipe.

How do I know when the cake is done?

The best way to check if your Pumpkin Rum Bundt Cake is ready is the classic skewer test. Just poke a wooden skewer or a thin knife right into the thickest part of the cake. If it comes out clean, or with just a few moist crumbs attached, you’re good to go! If there’s wet batter on it, give it a few more minutes and check again. Usually, it’s around the 50-60 minute mark, but ovens can be a bit quirky!

Can I make this cake without rum?

Yes, you definitely can! And it will still be utterly delicious. As I mentioned, you can swap the rum in the cake batter for something like strong brewed coffee, apple cider, or even just milk. For the glaze, milk or even a different flavored extract like maple would work beautifully. It’s more about that warm spice and pumpkin goodness, and you’ll still get a wonderful holiday dessert!

Nutritional Information

Just a little heads-up, the nutrition info for this amazing Pumpkin Rum Bundt Cake is an estimate, you know? It can totally change depending on the exact brands you use and how you make it. But, generally, one slice is around 450 calories, with about 25g of fat, 5g of protein, and 50g of carbs. That includes roughly 55g of sugar, because, well, glaze and deliciousness!

Share Your Pure Cooking Joy!

I just love hearing from you all! If you make this incredible Pumpkin Rum Bundt Cake, please let me know what you think in the comments below. A rating would be amazing too! And if you snap a pic, be sure to share it on social media and tag me – I can’t wait to see your creations! You can also reach out via my contact page or share it on Facebook!

Pumpkin Rum Bundt Cake with Buttered Rum Glaze

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and spiced pumpkin bundt cake topped with a rich buttered rum glaze and toasted pecans. Perfect for fall gatherings and holiday desserts.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 60 min
• Total Time: 85 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 1/2 cup buttermilk
• 1/2 cup dark rum
• 1 cup chopped toasted pecans, for filling and topping
• For the Buttered Rum Glaze:
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2–3 tablespoons dark rum
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan. For best results, use a baking spray with flour or butter and flour the pan thoroughly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. In a small bowl, whisk together the pumpkin puree, buttermilk, and dark rum.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
7. Gently fold in 1/2 cup of the toasted pecans.
8. Pour the batter into the prepared bundt pan and sprinkle the remaining 1/2 cup of toasted pecans over the top.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
11. While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, melted butter, dark rum, and vanilla extract until smooth. Add more rum if needed to reach desired consistency.
12. Once the cake is completely cool, drizzle the buttered rum glaze over the top.

Notes

• Toasting pecans enhances their flavor. Spread chopped pecans on a baking sheet and toast in the oven at 350°F (175°C) for 8-10 minutes, or until fragrant.
• This cake can be made a day ahead and stored at room temperature, tightly covered. Glaze just before serving for the best appearance.
• For a deeper rum flavor, you can increase the rum in the cake batter to 3/4 cup and reduce the buttermilk to 1/4 cup.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg