Moist Pumpkin Bundt Cake With Rum Glaze Recipe

I have been baking pumpkin bundt cakes for years and it never gets old. The fragrant aroma of the pumpkin spice is always a reminder of the warmth and joy of the holiday season. Every time I make this cake, my family can’t wait to dig in. The moist, fluffy texture of the cake is the perfect balance to the sticky rum glaze. It’s a simple recipe that never fails to leave everyone satisfied! Let me show you how to make this delicious pumpkin bundt cake with rum glaze.

Pumpkin Bundt Cake with Rum Glaze Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 can (15 ounces) pumpkin puree
• 1/2 cup chopped toasted pecans
• 1/2 cup golden raisins
• For the Rum Glaze:
• 1/4 cup butter
• 1/4 cup dark rum
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons heavy cream

Instructions

• Let’s make a delicious Pumpkin Bundt Cake with Rum Glaze!
• Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
• In a large bowl, mix together the brown sugar, granulated sugar, and vegetable oil until combined. Add in the eggs, one at a time, mixing until smooth. Add in the pumpkin puree and mix until completely combined.
• Slowly add the dry ingredients to the wet ingredients and mix until just combined. Stir in the pecans and raisins.
• Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
• While the cake is cooling, make the rum glaze. In a small saucepan, melt the butter over medium heat. Add the rum, brown sugar, cinnamon, and ginger, stirring until the sugar has dissolved. Remove from heat and stir in the cream.
• Once the cake has cooled completely, spoon or brush the glaze over the top of the cake. Enjoy!

Nutrition Facts

• Serving Size: 1 slice (205g)
• Calories: 742
• Total Fat: 38.5g
• Saturated Fat: 9.9g
• Cholesterol: 84mg
• Sodium: 441mg
• Total Carbohydrates: 97.3g
• Dietary Fiber: 5.4g
• Sugars: 54.4g
• Protein: 8.2g

What flavor profile does the rum glaze bring to the cake?

The rum glaze adds an incredible depth of flavor to the pumpkin bundt cake! The glaze adds a subtle sweetness that is balanced out by the warmth of spiced rum. The complexity of the flavors really bring out the nutmeg, cinnamon, and allspice in the cake for a delicious and unique flavor profile. Not only does the rum glaze add flavor, it also adds a beautiful glossy finish to the cake.

What are the health benefits of pumpkin in this bundt cake?

The most obvious health benefit to eating a pumpkin bundt cake like this one is the fact that pumpkin is loaded with vitamins and minerals. Pumpkin is an excellent source of Vitamin A, which helps keep your eyes healthy and vision sharp. It’s also rich in Vitamin C, which helps boost your immunity and keep your skin looking smooth and healthy.

• In addition to vitamins, pumpkin is also filled with fiber to keep your digestive system running smoothly. This fiber helps to keep you feeling full longer and can even help reduce cholesterol levels.
• Pumpkin is also a great source of antioxidants which can help protect your cells from free radicals and reduce inflammation in the body. Not to mention, pumpkin also has a low glycemic index which helps keep your blood sugar levels stable.
• Finally, this Pumpkin Bundt Cake with Rum Glaze is made with whole wheat flour, which is a healthier option than white flour. Whole wheat flour contains more fiber, vitamins and minerals than white flour, and it’s also a great source of complex carbohydrates which help keep your energy levels up throughout the day.

How does this cake stack up against other pumpkin-based desserts?

Pumpkin Bundt Cake with Rum Glaze is absolutely scrumptious and stands out from the other pumpkin-based desserts! Here are a few reasons why:

• Its intense pumpkin flavor is perfectly balanced by the sweet and boozy rum glaze, giving it a unique and indulgent taste.
• The cake has a moist, fluffy texture that melts in the mouth and lingers on the tongue.
• It is easy to make with few ingredients and steps, so it is a great way to get into baking desserts.
• It can be served as a snack, dessert, or as part of a larger meal.
• Its beautiful presentation makes it a showstopper at any gathering.

What tips can you offer for baking the perfect pumpkin bundt cake?

Use fresh pumpkin puree to make your pumpkin bundt cake. Canned puree is okay, too, but fresh puree will give you the best flavor and texture.

• Make sure to use the right type of pan. For a perfect pumpkin bundt cake, you should use a non-stick bundt pan.
• Measure all of your ingredients accurately. Too much or too little of an ingredient can ruin your cake.
• Don’t overmix the batter. Make sure to mix the ingredients together until they’re just combined, then stop. For a light and fluffy cake, you want to avoid overmixing.
• Don’t skip the glaze. The rum glaze adds an extra layer of flavor and moisture. Make sure to pour the glaze over the cake while it’s still warm so it can soak into the cake.

What special occasions are this pumpkin bundt cake best for?

This pumpkin bundt cake with rum glaze is the perfect dessert for any special occasion! Its moist and flavorful cake combined with the sweet and boozy glaze make it a truly decadent treat. Whether you’re celebrating a birthday, the holidays, or any other special event, this cake is sure to be a hit! And since it’s so easy to make, you can whip it up in time for any last-minute event. Plus, the pumpkin adds a warm and inviting autumnal flavor that will make you feel extra festive.