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Pumpkin Bundt Cake with Rum Glaze
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Indulge in a delightful Bundt pumpkin cake drizzled with pumpkin spice rum glaze.
Ingredients:
  • cooking spray (such as Pam®)
  • 0.5 cup chopped pecans
  • 1 (15.25 ounce) package yellow butter cake mix
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 0.5 cup white sugar
  • 0.5 cup vegetable oil (such as Wesson®)
  • 0.25 cup water
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon freshly grated nutmeg
  • 0.25 teaspoon pumpkin pie spice
  • 0.25 teaspoon ground cloves
  • 1 stick butter
  • 1 cup white sugar
  • 0.5 cup rum (80 proof)
Instructions:
  • Preheat the oven to 325°F (165°C).
  • Prepare the fluted tube pan by generously spraying it with cooking spray and sprinkling it with chopped pecans.
  • In a large bowl, mix together cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves until smooth using an electric mixer. Pour the batter over the nuts in the tube pan, tapping gently to remove any air bubbles.
  • Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
  • In a saucepan over medium heat, melt butter until sizzling. Add sugar, water, and pumpkin pie spice, stirring to create a fragrant mixture. Let it bubble and thicken for 5 minutes, stirring continuously. Take off the heat, let the glaze settle for 3 to 4 minutes, then delicately mix in the rum.
  • After baking, gently transfer the cake onto a plate. Use a fork to poke small holes all over the cake, then swiftly pour the glaze over the top and sides. Ensure to use all of the glaze, repeating the process as needed.

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