Rum-Glazed Pumpkin Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
The perfect "go to" recipe to impress guests. Simple yet elegant.
I made this today for Thanksgiving. It was delicious! Everyone loved it. The only thing I would like to change is some how get more of the rum glaze into the cake. I'm going try glazing it some on the bottom of the cake before taking it out of the bundt pan next time. I'm also going to try poking little holes in the top with a toothpick before glazing next time. Another idea I have is rehydrating some raisins in some rum and serve the cake warm with vanilla ice cream with the raisins sprinkled over the top. Wow...does that sound good!!!
The best moist and yummy cake. never anything left but crumbs!!
This was SO good! I was a little worried it would come out dry but boy was I wrong! I followed the recipe exactly except that I only baked mine for about 45-46 minutes (my oven runs a bit hot) and I also added raisins to half (only half in case it tasted bad). The cake was so moist and the raisins were a good addition! The night before serving, I poked holes on it and slathered the glaze on. Then the next morning slathered more on. I put a bit more on before serving and brought the glaze to the table so others can add more to their slice if they wish. The rum flavor was at first a bit overwhelming, but then you put it on top of the cake and it blends nicely. A really good cake (definitely agree with the other person who said it's almost like a spice cake), and a great glaze. I might even try a different flavor cake mix next time.
Very easy to make...was a great cake for our Halloween "picnic". Best part....leftover slice with coffee for early morning snack :-) Next time I would probably pour the glaze over the cake while still in the pan. It runs off too much otherwise. I have a recipe that is very similar for a plain rum cake and this method works great for it.
Loved this, made 6 mini bundts and then held each upside down in a bowl with the glaze. It really soaked in. THEN, I served it with crushed heath bars, whipped cream and salted caramel topping (Smuckers). Everyone wanted the recipe. Next time (this weekend I plan to make the large bundt, and poke holes to pour the glaze into the cake.Thanks for a great recipe!
I would love to try this recipe however, any suggestions to substitute rum abstract for the alcohol. If yes, how much extract? I look forward to any responses.Thanks,Gee
Very moist. But the pumpkin flavor is subtle, and the rum is only in the glaze. I personally wouldn't use the words Pumpkin or Rum in the name of this recipe, because neither really stood out. Its more like a holiday spice cake. It reminds me more of coffee cake than actual cake.
Delicious!! So easy to make and it was gone after I took it to work! We used all the glaze and would like to have used more pecans. Will probably add more next time.
MAKING THIS DESSERT WAS A 'PIECE OF CAKE". SO EASY AND S0-0-0-0-0- GOOD. NEEDED A DESERT FOR A DINNER PARTY AND GOT RAVE REVIEWS FOR THIS EASY TO MAKE CAKE. NO ONE GUESSED THAT A YELLOW CAKE MIX WAS THE BASE FOR THIS AWESOME DESSERT. NEXT TIME, MIGHT ADD CHOPPED PECANS TO THE CAKE BATTER. THIS IS MY NEW GO TO CAKE FOR THE FOR THE FALL SEASON. ITS DELICIOUS.