Pumpkin Bundt® Cake with Rum Glaze

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.

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

Ingredients

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

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

Step 4

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 5

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 6

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.