Pumpkin Bundt Cake with Rum Glaze

Your friends and family will love this Bundt pumpkin cake finished with a pumpkin spice rum glaze.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 491 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 (15 ounce) can pumpkin puree
• 1 stick butter
• cooking spray (such as Pam®)
• 1 (15.25 ounce) package yellow butter cake mix
• 0.25 cup water
• 0.5 cup white sugar
• 0.5 cup chopped pecans
• 0.25 teaspoon ground cloves
• 0.5 cup vegetable oil (such as Wesson®)
• 0.25 teaspoon pumpkin pie spice
• 0.5 teaspoon freshly grated nutmeg
• 0.5 cup rum (80 proof)

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

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

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 5

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.

Step 6

Coat the inside of a fluted tube pan (such as Bundt) with cooking spray and sprinkle with chopped pecans.