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Pumpkin Bundt Cake With Rum Glaze

Pumpkin and rum come together in this moist and flavorful Bundt cake, topped with a delicious rum glaze - bake and indulge in this fall dessert masterpiece!

Moist, flavorful, and utterly autumnal, this pumpkin bundt cake is infused with warm spices and a hint of rum (optional, of course!).

The perfect centerpiece for your fall gatherings, it’s topped with a sweet and sticky rum glaze that will leave your guests swooning.

Ready Time

2 hrs


10 servings


  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup (120ml) canned pumpkin puree
  • 1 tsp pure vanilla extract
  • 1/4 cup (60ml) dark rum (optional)
  • For the rum glaze:
  • 1/2 cup (115g) confectioners’ sugar
  • 2 tbsp (30ml) dark rum


Preheat your oven to 350°F (175°C) and grease a 9×5-inch Bundt pan, making sure to flour it lightly. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a large bowl, use an electric mixer to cream the sugar and butter until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the pumpkin puree and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

If using rum, fold it into the batter with a rubber spatula. Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. To make the rum glaze, whisk the confectioners’ sugar and rum until smooth.

Once the cake is completely cool, drizzle the rum glaze over the top of the cake.

Slice and serve!


Make sure to grease the Bundt pan thoroughly and flour it lightly to prevent the cake from sticking. Don’t overmix the batter, as this can lead to a dense cake.

Use high-quality dark rum for the best flavor, or omit it if you prefer a non-alcoholic cake.

Let the cake cool completely before glazing and serving to prevent the glaze from melting. You can adjust the amount of rum in the glaze to your taste – or substitute with a different type of liqueur if you prefer.

This cake will keep at room temperature for up to 3 days, or wrap it tightly and freeze for up to 2 months.

Nutrional Value

  • Calories: 412
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 70mg
  • Sodium: 250mg
  • Total Carbohydrates: 46g
  • Dietary Fiber: 1g
  • Sugars: 26g
  • Protein: 3g
Pumpkin Bundt Cake With Rum Glaze
Pumpkin Bundt Cake With Rum Glaze

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