Pumpkin Bundt® Cake with Rum Glaze

Pumpkin Bundt® Cake with Rum Glaze

I created this spicy pumpkin Bundt® cake recipe for a contest. I didn't win, but friends and family love it with the glaze. This cake is excellent without the pecans or rum glaze, but it's a bigger hit following this recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    Preheat the oven to 325 degrees F (165 degrees C).
  2. Step 2

    Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
  3. Step 3

    Combine cake mix, pumpkin, eggs, sugar, oil, water, cinnamon, nutmeg, pumpkin pie spice, and cloves in a large bowl. Beat using an electric mixer until smooth and pour over nuts in the prepared tube pan. Tap the pan gently to release any air bubbles.
  4. Step 4

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  5. Step 5

    Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, water, and pumpkin pie spice. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and allow glaze to cool slightly, 3 to 4 minutes. Stir in rum.
  6. Step 6

    Remove cake from the oven and immediately turn out onto a plate. Poke small holes around the whole cake and quickly drizzle glaze over top and sides. Repeat using all of the glaze.