Holiday Pumpkin Cake With Rum-Cream Cheese Glaze

Name: Holiday Pumpkin Cake With Rum-Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups self-rising flour; 3 teaspoons pumpkin pie spice; 1 1/2 cups white sugar; 1/2 cup light brown sugar, packed; 1/2 cup vegetable oil; 1/4 cup melted butter; 1/2 cup unsweetened applesauce; 1 1/2 teaspoons vanilla extract; 3 cups unsweetened canned pumpkin puree; 4 eggs, lightly beaten; Glaze:; 1 (4 ounce) package cream cheese, softened; 1 tablespoon butter, softened; 2 cups confectioners' sugar; 1 teaspoon rum extract; 1 tablespoon milk

Servings: persons

Cake:
2 cups self-rising flour
3 teaspoons pumpkin pie spice
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1/4 cup melted butter
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 cups unsweetened canned pumpkin puree
4 eggs, lightly beaten
Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar
1 teaspoon rum extract
1 tablespoon milk

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2
Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
3
Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
4
Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
5
To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
6
To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

1644

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake:, 2 cups self-rising flour, 3 teaspoons pumpkin pie spice, 1 1/2 cups white sugar, and more.

Yes, Holiday Pumpkin Cake With Rum-Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!