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Pumpkin Rum Bundt Cake with Buttered Rum Glaze

A freshly baked pumpkin rum bundt cake topped with pecans and a caramel glaze, with a slice cut out.
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A moist and spiced pumpkin bundt cake topped with a rich buttered rum glaze and toasted pecans. Perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/pumpkin-rum-bundt-cake/

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