Irresistibly Moist Pumpkin Rum Cake for Fall Festivities

A delicious Pumpkin Rum Cake that combines the comforting essence of pumpkin with a hint of rum, perfect for fall festivities.

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Course: Dessert

Cuisine: American

Keyword: autumn recipes, Fall Baking, pumpkin dessert, Pumpkin Rum Cake, spiced cake

Prep Time: 20

Cook Time: 1

Cooling Time: 10

Total Time: 1 30

Servings: slices

Calories: 320kcal

Equipment

10-inch bundt cake pan
Mixing bowls
Electric mixer

Ingredients

For the Cake

2 cups all-purpose flour This forms the base, giving the cake its structure.
2 teaspoons baking powder Ensures a light and fluffy texture.
1.5 teaspoons ground cinnamon Adds a warm, spiced flavor perfect for fall.
0.5 teaspoon ground nutmeg Enhances the aromatic profile with a sweet and nutty touch.
0.5 teaspoon ground ginger Provides a warming zing that pairs beautifully with pumpkin.
0.5 teaspoon salt Balances the sweetness and enhances the overall flavors.
0.5 cup unsalted butter Creates richness and a moist crumb.
1.5 cups granulated sugar Sweetens the cake and contributes to its lovely golden color.
3 large eggs Adds moisture and helps bind the ingredients together.
1 teaspoon vanilla extract Introduces a lovely depth of flavor.
1 cup canned pumpkin puree Gives the cake its signature taste and moisture.
0.5 cup dark rum Imparts a wonderful depth of flavor and enhances the autumn vibe.
0.25 cup whole milk Keeps the batter moist and contributes to a tender crumb.
0.5 cup chopped pecans Offers a delightful crunch; feel free to substitute with walnuts if desired.
powdered sugar For dusting (optional), adds a beautiful presentation and a touch of sweetness.

Instructions

Step-by-Step Instructions for Pumpkin Rum Cake

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt cake pan.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs to the butter-sugar mixture one at a time, beating well after each addition, then blend in vanilla extract.
Gently fold in pumpkin puree and dark rum until blended.
Gradually mix in dry ingredients, alternating with milk, starting and ending with flour mixture until well incorporated.
Fold in chopped pecans if using, ensuring they are evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50-60 minutes, checking doneness with a skewer inserted in the center.
Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Dust with powdered sugar before serving for an elegant touch.

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix when combining dry and wet ingredients to avoid a dense texture. Allow the cake to cool completely to prevent sogginess.

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