Save on Pinterest

Rum-Glazed Pumpkin Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, California
Rum-Glazed Pumpkin Cake Recipe photo by Taste of Home

Ingredients

  • 1/2 cup chopped pecans
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 4 large eggs
  • 1/4 cup water
  • 1 package yellow cake mix (regular size)
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • GLAZE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 1/2 cup rum

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan.
  2. In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.
  3. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
  4. In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved.
  5. Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 slice: 352 calories, 22g fat (7g saturated fat), 82mg cholesterol, 113mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 3g protein.

Recommended Video