Pumpkin Rum Cake Recipe

Name: Pumpkin Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1 teaspoon ground ginger; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup butter or 1 cup margarine, softened; 1 cup dark brown sugar; 1 cup granulated sugar; 4 eggs; 1 (15 ounce) can Libby's canned pumpkin; 1 teaspoon vanilla; Butter Rum Glaze; 1/4 cup butter; 1/2 cup granulated sugar; 2 tablespoons water; 2 -3 tablespoons dark rum

Servings: persons

3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup dark brown sugar
1 cup granulated sugar
4 eggs
1 (15 ounce) can Libby's canned pumpkin
1 teaspoon vanilla
Butter Rum Glaze
1/4 cup butter
1/2 cup granulated sugar
2 tablespoons water
2 -3 tablespoons dark rum

1
Preheat oven to 325. Grease 12 cup bundt pan.
2
Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition.
3
Add pumpkin and vanilla extract and beat well. Add flour to pumpkin mixture, 1/3 at a time, mixing well after each addition. Pour into prepared bundt pan.
4
Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes.
5
While cake is cooling make Butter Rum Glaze. Melt butter in a saucepan; stir in sugar and water. Bring to a boil. Remove from heat and stir in rum.
6
Poke holes all over cake with a long pick (I use a wooden skewer). Pour half of glaze over cake. Let stand 5 minutes and then invert onto plate. Make holes all over top of cake and pour remaining glaze over the top.
7
Cool completely.

No nutrition data on file — estimate from the ingredient list.

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 18 ingredients. The key ingredients include: 3 cups all-purpose flour, 3 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and more.

Yes, Pumpkin 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 Rum Cake

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