Pumpkin Bundt Cake with Rum Glaze

Name: Pumpkin Bundt Cake with Rum Glaze
Prep time: 20 min
Cook time: 70 min
Total time: 95 min
Ingredients: cooking spray (such as Pam®); 0.5 cup chopped pecans; 1 (15.25 ounce) package yellow butter cake mix; 1 (15 ounce) can pumpkin puree; 4 eggs; 0.5 cup white sugar; 0.5 cup vegetable oil (such as Wesson®); 0.25 cup water; 1 teaspoon ground cinnamon; 0.5 teaspoon freshly grated nutmeg; 0.25 teaspoon pumpkin pie spice; 0.25 teaspoon ground cloves; 1 stick butter; 1 cup white sugar; 0.25 cup water; 0.25 teaspoon pumpkin pie spice; 0.5 cup rum (80 proof)

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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.

Submitted by Gilly

Updated on March 27, 2025

Prep Time:

20 mins

Cook Time:

1 hr 10 mins

Additional Time:

5 mins

Total Time:

1 hr 35 mins

Servings:

12

Yield:

1 tube cake

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Ingredients

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Original recipe (1X) yields 12 servings

cooking spray (such as Pam®)
½ cup chopped pecans
1 (15.25 ounce) package yellow butter cake mix
1 (15 ounce) can pumpkin puree
4 eggs
½ cup white sugar
½ cup vegetable oil (such as Wesson®)
¼ cup water
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cloves

Glaze:

1 stick butter
1 cup white sugar
¼ cup water
¼ teaspoon pumpkin pie spice
½ cup rum (80 proof)

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Coat the inside of a fluted tube pan (such as Bundt) with cooking spray and sprinkle with chopped pecans.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
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.
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.

Nutrition Facts (per serving)

491	Calories
26g	Fat
57g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 491
% Daily Value *
Total Fat 26g	33%
Saturated Fat 8g	39%
Cholesterol 83mg	28%
Sodium 401mg	17%
Total Carbohydrate 57g	21%
Dietary Fiber 2g	7%
Total Sugars 42g
Protein 5g	9%
Vitamin C 2mg	2%
Calcium 76mg	6%
Iron 2mg	8%
Potassium 149mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pumpkin Bundt Cake with Rum Glaze

Ingredients

Directions

Nutrition Facts (per serving)

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