Pumpkin Pecan Rum Cake Recipe

Name: Pumpkin Pecan Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped pecans; 3 cups all-purpose flour; 2 tablespoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 1 1/4 cups butter, softened,divided; 1 1/2 cups sugar, divided; 1 cup packed brown sugar; 4 large eggs; 1 (15 ounce) can pumpkin; 1 teaspoon vanilla extract; 2 tablespoons water; 2 -3 tablespoons rum (may substitute 1 t. rum extract)

Servings: persons

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups butter, softened,divided
1 1/2 cups sugar, divided
1 cup packed brown sugar
4 large eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 tablespoons water
2 -3 tablespoons rum (may substitute 1 t. rum extract)

1
Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
2
In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
3
In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
4
Add eggs; beat well to combine.
5
Add pumpkin and vanilla; beat well to combine.
6
Add flour mixture to batter one-third at a time, mixing well after each addition.
7
Pour batter into tube pan.
8
Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
9
Let cool 10 minutes.
10
To make glaze: melt the remainder of the butter in a saucepan.
11
Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
12
Remove pan from heat; add in rum; stir to combine.
13
Poke holes in cake with a toothpick.
14
Pour half the rum mixture over the cake.
15
Let stand 5 minutes.
16
Pour the rest of the rum mixture over the cake.
17
Cool.

1623

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3/4 cup chopped pecans, 3 cups all-purpose flour, 2 tablespoons pumpkin pie spice, 2 teaspoons baking soda, and more.

Yes, Pumpkin Pecan Rum Cake 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.

Pumpkin Pecan Rum Cake

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