Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!
Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
492 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Step 2
Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
Step 3
Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
Step 4
Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
Step 5
To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
Step 6
To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.
