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
Ingredients
- cooking spray (such as Pam®)
- ½cup chopped pecans
- 1(15.25 ounce) package yellow butter cake mix
- 1(15 ounce) can pumpkin puree
- 4eggs
- ½cup white sugar
- ½cup vegetable oil (such as Wesson®)
- ¼cup water
- 1teaspoon ground cinnamon
- ½teaspoon freshly grated nutmeg
- ¼teaspoon pumpkin pie spice
- ¼teaspoon ground cloves
- 1stick butter
- 1cup white sugar
- ¼cup water
- ¼teaspoon pumpkin pie spice
- ½cup rum (80 proof)
Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).Step 2
Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.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.Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.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.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.