Pumpkin Rum Cake Recipe

This decadent Pumpkin Rum Cake is made with pumpkin puree, a hint of maple extract, buttermilk, and a generous soaking of a buttery rum syrup. The result is a wonderfully moist and tender cake with a deep, warming flavor, finished with a light Maple Whipped Cream. This cake is the perfect showstopper for a holiday party or a cozy evening, yielding 10 generous slices.

Pumpkin Rum Cake Ingredients

For the Cake:

• Nonstick cooking spray, for the pan
• 3 cups all-purpose flour, plus more for the pan
• 2 cups granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1/2 teaspoon maple extract
• 2 large eggs
• 2 sticks (1 cup) salted butter
• 2 cups pumpkin puree (not pumpkin pie filling)
• 2 teaspoons pumpkin pie spice
• 3/4 cup boiling water

For the Rum Syrup:

• 2 sticks (1 cup) salted butter
• 1 cup granulated sugar
• 1 cup spiced rum
• 1 teaspoon vanilla extract
• 2 tablespoons water (for the initial boil)

For Serving:

• Maple Whipped Cream (recipe below)
• Extra pumpkin pie spice, for sprinkling

For the Maple Whipped Cream:

• 1 cup heavy cream
• 1 teaspoon maple syrup

How To Make Pumpkin Rum Cake

1. Prepare the pan and preheat: Preheat your oven to 350∘F (175∘C). Grease a 10-cup bundt cake pan thoroughly with nonstick spray. Then, lightly dust the pan with flour, shaking out the excess.
2. Mix the dry ingredients: In a large bowl, stir together the flour, 2 cups of sugar, and 1/4 teaspoon of salt. Set this dry mixture aside.
3. Mix the liquid ingredients: In a separate medium bowl, whisk together the buttermilk, baking soda, vanilla extract, maple extract, and eggs. Set this wet mixture aside.
4. Heat the pumpkin mixture: In a medium saucepan over medium heat, melt the 2 sticks of butter. Stir in the pumpkin puree and 2 teaspoons of pumpkin pie spice until they are well combined. Remove the pan from the heat, add the 3/4 cup of boiling water, and whisk until the mixture is completely smooth.
5. Combine the batter: Pour the hot pumpkin mixture into the large bowl with the dry ingredients and whisk until the flour is just mixed in. Slowly add the liquid egg mixture and stir until everything is just combined and the batter is smooth. Do not overmix.
6. Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake for about 45 minutes, or until a cake tester inserted into the center of the cake comes out clean.
7. Start the rum syrup: While the cake bakes, make the syrup. In a large saucepan over medium heat, combine the 2 sticks of butter, 1 cup of sugar, and 2 tablespoons of water. Bring this to a boil and cook, stirring occasionally, for 3 to 4 minutes.
8. Finish the syrup: Turn off the heat. Slowly and very carefully, pour in the 1 cup of spiced rum while stirring. Then stir in the 1 teaspoon of vanilla extract. Set the syrup aside.
9. Soak the cake (First Pass): Remove the cake from the oven and let it cool in the pan for 10 to 12 minutes. Carefully flip the cake out onto a wire rack placed over a baking sheet (this catches the excess syrup). Use a wooden skewer to poke the top and sides of the cake all over.
10. Soak the cake (Second Pass): Pour half of the rum syrup into the empty bundt pan. Gently and carefully place the cake back into the pan (this time upside down). Using the same skewer, poke the bottom of the cake (which is now facing up). Pour the remaining syrup over the cake and around the edges of the pan.
11. Cool and absorb: Allow the cake to cool completely and soak up all the syrup in the bundt pan, which takes about 1 hour.
12. Make the whipped cream: Add the 1 cup of heavy cream and 1 teaspoon of maple syrup to the bowl of a stand mixer. Whip on medium-high speed until soft peaks form, about 2 to 3 minutes.
13. Serve: Once the cake is cool, invert it onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a light sprinkle of extra pumpkin pie spice.

Recipe Tips

• Don’t Overmix the Batter: When combining the wet and dry ingredients, stop mixing as soon as the flour streaks disappear. Overmixing develops the gluten, resulting in a tough, dense cake. You want a light and tender crumb to absorb the syrup.
• The Importance of Boiling Water: Adding boiling water to the pumpkin mixture ensures a smooth batter texture and helps the dry ingredients dissolve properly. Make sure the water is actively boiling when you add it.
• Poke and Pour is Key: The soaking process is crucial for the “rum cake” texture. Poking the cake creates tunnels that allow the hot syrup to completely saturate the cake. Do this both on the top and the bottom (after inverting) for maximum moisture.
• Use Salted Butter: This recipe calls for salted butter in both the cake and the syrup. The salt helps to balance the sweetness of the sugar, pumpkin, and rum syrup, ensuring the cake doesn’t taste cloyingly sweet.

What To Serve Pumpkin Rum Cake

This rich, spiced cake, soaked in rum, is a showstopping dessert that needs little accompaniment. For a simple pairing, serve it with a strong cup of espresso or a glass of iced coffee. To lean into the warm flavors, a bourbon or spiced rum nightcap is a perfect choice. If you want a textural contrast, serve it with a side of toasted pecans or a scoop of ginger ice cream. The creamy Maple Whipped Cream is essential, but a drizzle of caramel sauce also adds an indulgent touch.

How To Store Pumpkin Rum Cake Leftovers

• Refrigerate: Due to the buttery rum syrup, this cake stays exceptionally moist at room temperature for a day. However, for longer storage, place the cake (either whole or sliced) in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can freeze the whole, cooled, and syrup-soaked cake. Wrap the cake tightly in plastic wrap, then cover it with a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving with fresh whipped cream.

Pumpkin Rum Cake Nutrition Facts

• Calories: 610 kcal
• Total Fat: 34g
• Saturated Fat: 21g
• Cholesterol: 120mg
• Sodium: 500mg
• Total Carbohydrate: 68g
• Dietary Fiber: 2g
• Sugars: 49g
• Protein: 6g

Frequently Asked Questions

• Can I use light rum instead of spiced rum? Yes, you can substitute light rum for the spiced rum, but your rum syrup will lose some of its deep, warm flavor notes. If you use light rum, you may want to add an extra 1/4 teaspoon of pumpkin pie spice to the syrup for a flavor boost.
• My cake stuck to the bundt pan, what went wrong? This usually happens if the pan wasn’t prepped correctly. You need to grease and flour the pan meticulously, making sure to get into all the crevices. Also, be sure to only cool the cake for 10 to 12 minutes before inverting it; if it cools too much in the pan, it can start to stick.
• Can I omit the rum and still make this cake? If you need to make this cake non-alcoholic, you can substitute the 1 cup of spiced rum in the syrup with 1 cup of strong, unsweetened apple cider or orange juice. The flavor profile will change, but the cake will still be moist and delicious from the sugar and butter in the syrup.

Try More Recipes:

• Throwdown Pumpkin Pie Recipe
• Pumpkin Cupcakes Recipe
• Hazelnut Pumpkin Pie Recipe