Pumpkin-Rum Cake With Brown Sugar Icing Recipe

Name: Pumpkin-Rum Cake With Brown Sugar Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped pecans, toasted; 3/4 cup firmly packed dark brown sugar; 3 tablespoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/4 cup butter, melted; 1 cup unsalted butter, softened; 2 cups granulated sugar; 2 cups firmly packed dark brown sugar; 5 large eggs; 2 cups canned unsweetened pumpkin; 1/4 cup dark rum; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 3/4 cup firmly packed dark brown sugar; 1/2 cup whipping cream; 1/4 cup unsalted butter; 1 teaspoon dark rum; 1 cup plus 2 Tbsp. sifted powdered sugar

Servings: persons

3/4 cup chopped pecans, toasted
3/4 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted
1 cup unsalted butter, softened
2 cups granulated sugar
2 cups firmly packed dark brown sugar
5 large eggs
2 cups canned unsweetened pumpkin
1/4 cup dark rum
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
1 teaspoon dark rum
1 cup plus 2 Tbsp. sifted powdered sugar

1
Combine first 4 ingredients in a small bowl; stir in 1/4 cup melted butter. Use fingers to pinch streusel into big clumps. Set aside.
2
Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups each granulated and dark brown sugar, beating at medium speed 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3
Stir together pumpkin and 1/4 cup rum in a bowl. Combine flour and next 7 ingredients in a medium bowl. Add flour mixture to butter mixture alternately with pumpkin, beginning and ending with flour.
4
Pour half of batter into a well-greased and floured 12-cup Bundt pan. (We recommend greasing pan with shortening.) Sprinkle batter with streusel; top with remaining batter.
5
Bake at 325u00b0 for 1 hour and 28 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool completely.
6
Combine 3/4 cup brown sugar, whipping cream, and 1/4 cup unsalted butter in a medium saucepan. Cook, stirring constantly, over medium-low heat, until butter melts and sugar dissolves. Increase heat to medium-high, and bring to a boil. Boil 3 minutes. Remove from heat, and stir in 1 tsp. rum.
7
Place powdered sugar in a bowl; pour brown sugar mixture over powdered sugar, stirring with a wire whisk 1 minute or until smooth. Let cool 20 to 25 minutes or until lukewarm. Spoon icing over cooled cake, and let stand until icing is firm.

2650

kcal

Calories

108

Fat

406

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 24 ingredients. The key ingredients include: 3/4 cup chopped pecans, toasted, 3/4 cup firmly packed dark brown sugar, 3 tablespoons all-purpose flour, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Pumpkin-Rum Cake With Brown Sugar Icing 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!

Pumpkin-Rum Cake With Brown Sugar Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions