I can’t wait to tell you about this pumpkin rum cake recipe because, frankly, I’m still dreaming about it! Picture this: a soft and moist pumpkin cake infused with spiced rum, soaking up a buttery syrup that keeps it rich and flavorful. And the best part?
A dollop of maple whipped cream on top! After making this cake for my family, I knew it had to become a holiday tradition.
Whether you’re planning dessert for a festive dinner or just treating yourself, this cake is a must-try. Oh, and if you’re a fan of sweet indulgences, you might also enjoy the best chocolate Snickers cake recipe.
What You’ll Need to Make the Perfect Pumpkin Rum Cake
Here’s the complete list of ingredients, plus a few handy tips to ensure your cake turns out perfectly.
Cake:
- 3 cups all-purpose flour (sift for a smoother texture)
- 2 cups sugar (granulated or cane sugar works equally well)
- ¼ teaspoon kosher salt (balances the sweet flavors)
- 1/2 cup buttermilk (adds a subtle tangy taste; don’t skip this!)
- 2 teaspoons baking soda (essential for a fluffy batter)
- 2 teaspoons vanilla extract (boosts sweetness naturally)
- 1/2 teaspoon maple extract (adds a deeper flavor dimension)
- 2 large eggs (room temperature eggs mix better for consistency)
- 1 cup salted butter (melted for richness)
- 2 cups pumpkin puree (canned works fine; just avoid pie filling)
- 2 teaspoons pumpkin spice (or a homemade blend for customization)
- ¾ cup boiling water (helps emulsify the batter perfectly)
Rum Syrup:
- 1 cup salted butter (yes, it’s a buttery, decadent syrup!)
- 1 cup sugar (balances the rum’s boldness)
- 1 cup spiced rum (a real game-changer; opt for quality rum)
- 1 teaspoon vanilla extract (rounds out the syrup’s flavor)
Maple Whipped Cream (for serving):
- 1 cup heavy cream (chilled for easy whipping)
- 1 teaspoon maple syrup (adds a subtle sweetness)
Note: This recipe serves 10. Adjust the ingredients if you’re preparing for a smaller or larger group.
Creative Variations for Every Baker
This versatile recipe can be tweaked to suit different preferences or dietary needs. Here are some ideas:
- Gluten-Free: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Replace buttermilk with almond milk and butter with vegan butter.
- Alcohol-Free: Swap rum with apple cider or spiced orange juice for a family-friendly version.
- Add-ins: Mix in chopped pecans or chocolate chips for added texture and flavor.
Cooking Time Breakdown
Planning your kitchen time is crucial. Here’s a quick breakdown:
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Cooling and Soaking Time: 1 hour, 15 minutes
- Total Time: Approximately 2 hours, 30 minutes
Must-Have Equipment for the Recipe
To make this pumpkin rum cake hassle-free, you’ll need some basic kitchen tools:
- 10-cup Bundt Cake Pan: For the perfect shape.
- Large Mixing Bowls: To mix dry and wet ingredients separately.
- Whisk and Spatula: For lump-free batter blending.
- Saucepan: To prepare the flavorful rum syrup.
- Stand Mixer (optional): Makes whipping the maple cream effortless.
- Wooden Skewer: For poking tiny holes in the cake.
How to Make Pumpkin Rum Cake
Now, the fun part! Follow these straightforward steps to whip up this cake.
Prepare the Cake Batter
First, preheat your oven to 350°F. Grease and lightly flour your bundt pan to avoid any sticking issues. Combine flour, sugar, and salt in one bowl. Separately, whisk together buttermilk, baking soda, vanilla and maple extracts, and eggs.
Over medium heat, melt butter in a saucepan. Add pumpkin puree and pumpkin spice, whisking until smooth. Slowly pour in the boiling water to create a cohesive mixture. Gradually combine the pumpkin mixture with the dry ingredients, followed by the egg mixture. Be careful not to overmix.
Bake the Cake
Pour the luscious batter into the prepared bundt pan. Bake for about 45 minutes, or until a toothpick poked into the center comes out clean.
Make the Rum Syrup
While the cake bakes, prepare the syrup by combining butter, sugar, and water in a saucepan over medium heat. Let it boil for a few minutes. Then, carefully stir in the rum and vanilla. Set it aside as your cake finishes baking.
Infuse the Cake with Syrup
Allow the cake to cool in its pan for about 10 minutes before inverting it onto a wire rack over a baking sheet. Poke holes across the top and sides with a skewer. Pour half the syrup into the empty bundt pan, place the cake back in, and pour the remaining syrup over it. This step ensures every bite is soaked with flavor!
Chill and Serve
Finally, allow the cake to rest for an hour, soaking in all that syrupy goodness. Once ready, invert it onto a serving plate, slice, and top with maple whipped cream for the ultimate touch.
Bonus Tips to Perfect This Cake
Here are some tricks I learned while making this pumpkin rum cake. Trust me, they’ll make all the difference:
- Use fresh pumpkin puree if possible. It dramatically enhances the flavor.
- If the cake feels unstable while flipping, use a long-handled tool to support the center.
- Boil the rum syrup longer to reduce the alcohol boldness, especially if serving to kids.
- Chill the maple cream bowl to help the whipped cream stiffen quicker.
Serving Your Pumpkin Rum Cake
Presentation matters! Serve each slice with a generous dollop of maple whipped cream on a dessert plate. Add a sprinkle of pumpkin pie spice on top for some visual flair. This cake pairs wonderfully with a hot cup of coffee or even a light dessert wine. For other indulgent treats, check out this irresistible Butterfinger cheesecake recipe.
Essential Nutritional Information
Here’s a quick glance at what you’ll get per serving:
- Calories: 480
- Protein: 4g
- Carbohydrates: 60g
- Fat: 24g
How to Store Your Pumpkin Rum Cake
To keep your cake fresh and delicious:
- Storing: Wrap any leftovers in cling film and refrigerate for up to 4 days.
- Freezing: Slice and freeze pieces individually for up to 2 months.
- Reheating: Warm slices in the microwave for 10-15 seconds or serve at room temperature.
Why You’ll Absolutely Love This Cake
This pumpkin rum cake isn’t your average dessert. Here’s why:
- It’s easier to make than it tastes, yet looks impressive!
- The bold mix of pumpkin and rum flavors feels festive and unique.
- Perfect for every season, whether fall or winter!
- Dairy-free and gluten-free options mean everyone can enjoy it.
- The punch of spice from pumpkin spice takes the taste up a notch.
Already planning your next baking adventure? Don’t miss these dinner-worthy recipes that are guaranteed to satisfy.
FAQs
Can I replace the pumpkin with another ingredient?
Yes! Sweet potato puree could work as a substitute for a similar consistency and flavor.
How can I prevent the cake from falling apart while flipping?
Ensure the cake has cooled properly before handling it. Use a knife to gently separate it from the pan if it seems stuck.
Do I have to use rum?
Not at all. You can replace rum with apple cider or a mix of orange juice and vanilla extract for a non-alcoholic version.
Can I make the cake ahead of time?
Absolutely! The cake tastes even better a day later as the rum syrup has more time to soak in.