Spiced Rum Pumpkin Cake Recipe

Name: Spiced Rum Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box spice cake mix; 1 can pureed pumpkin (16 ounces); 4 oz cream cheese room temperature; 1 cup water; 1/2 cup oil; 2 eggs, jumbo; 2 tbsp brown sugar; 2 tbsp spiced rum optional; 1 tsp vanilla extract; 1/2 tsp salt; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp ginger powdered; 1/8 tsp allspice ground

Servings: persons

1 box spice cake mix
1 can pureed pumpkin (16 ounces)
4 oz cream cheese room temperature
1 cup water
1/2 cup oil
2 eggs, jumbo
2 tbsp brown sugar
2 tbsp spiced rum optional
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger powdered
1/8 tsp allspice ground

1
Preheat oven to 350F
2
Prepare a 13 x 9 baking dish.
3
You can use a butter, vegetable oil, vegetable shortening or spray.
4
In a mixing bowl add eggs, rum, vanilla, cinnamon, ginger, nutmeg, salt, brown sugar and allspice.
5
Mix for a minute or two.
6
Turn the mixer off that add the pureed pumpkin and the cream cheese.
7
Turn mixer on low for a few moments and then gradually turn off to medium.
8
Let mix for about 2 minutes.
9
(there will still be small lumps of cream cheese, that's fine)
10
Turn mixer on to low for a few moments, then gradually turn up to medium.
11
Let makes for about 1 minute.
12
Turn the mixer back to low and slowly drizzle in the oil.
13
Then slowly drizzle in the water, gently turn mixer back to medium and mix for about 1 minute.
14
Turn the mixer off and add the dry spice cake mix.
15
Turn on low for a moment, then turn up to medium.
16
Mix for 1 to 2 minutes (stop the mixer and scrape the sides of the bowl with a spatula 1 or 2 times) .
17
Transfer the batter to the baking dish and level as much as possible.
18
Gently tap the pan onto the counter 2 or 3 times.
19
Bake at 350F for 25 to 35 minutes (maybe a bit longer, the time may vary) .
20
A toothpick should come out of the center of the cake clean.
21
Place on a cooling rack and allow to cool completely before removing from the pan.
22
Serving options: top individual pieces with whipped cream and crushed almonds.

468

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 14 ingredients. The key ingredients include: 1 box spice cake mix, 1 can pureed pumpkin (16 ounces), 4 oz cream cheese room temperature, 1 cup water, and more.

Yes, Spiced Rum Pumpkin 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.

That's it — enjoy your meal!

Spiced Rum Pumpkin Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions