Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving Cake) – a delicious recipe with butter, flour, pumpkin, eggs, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F.
2
Generously grease a bundt pan and dust with flour, knocking out excess.
3
In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
4
Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
5
Pour batter into prepared pan; bake until golden (1 hour).
6
Cool in pan for 10 minutes, then on rack for 20 minutes.
7
In a saucepan, combine sugar and orange juice.
8
Heat until sugar dissolves, stirring constantly, and mixture boils.
9
Stir in rum and cinnamon, and remove from heat.
10
Baste cake with sauce.
376
kcal
Calories
25
g
Fat
30
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: butter, to grease pan, flour, to dust pan, 1 cup canned pumpkin, 3 eggs, and more.
Yes, Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving 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.
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