Can I use a different type of rum?

Absolutely! Dark rum gives the richest flavor, but spiced rum works beautifully for extra warmth. If you're out of rum, bourbon makes a tasty swap—just reduce it to 3 tbsp in the cake to avoid overpowering. For alcohol-free, try apple cider + ½ tsp rum extract (but trust me, the real stuff is worth it).

How do I prevent the cake from sticking to the pan?

Grease every nook with softened butter, then dust with flour or cocoa powder (for dark cakes). Chill the pan 10 minutes before adding batter—it creates a non-stick shield! After baking, let it cool just 10 minutes before flipping. If it sticks? Gently loosen edges with a butter knife while humming a calming tune.

Can I make this cake ahead for holiday dessert planning?

Yes! Bake up to 3 days early—just wait to glaze until serving. The flavors deepen overnight! For more make-ahead tips, check out my Pinterest where I share all my holiday hosting hacks.

My glaze is too thick/thin—help!

No panic! Too thick? Add rum ½ tsp at a time. Too thin? Stir in extra powdered sugar until it ribbons off your spoon. Pro tip: Drizzle glaze over slightly warm cake—it soaks in just enough without disappearing.

Moist Pumpkin Rum Bundt Cake with Irresistible Glaze

Pumpkin Rum Bundt Cake

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A festive fall bundt cake with warm spices, moist crumb, and a buttered rum glaze, topped with toasted pecans.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 50 min
Total Time: 65 min
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup dark rum
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup chopped toasted pecans
1/4 cup melted butter
1 cup powdered sugar
2 tbsp rum (for glaze)

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Instructions

Preheat oven to 350°F. Grease a bundt pan.
Whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl.
In another bowl, mix pumpkin puree, oil, rum, sugars, eggs, and vanilla.
Combine wet and dry ingredients until smooth.
Fold in toasted pecans.
Pour batter into the pan and bake for 45-50 minutes.
Cool for 10 minutes, then invert onto a rack.
Mix melted butter, powdered sugar, and rum for the glaze. Drizzle over the cake.

Notes

For easy release, grease the bundt pan well and dust with flour.
Make ahead: Store in an airtight container for up to 3 days.
Find more holiday dessert ideas on our Pinterest.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/pumpkin-rum-bundt-cake-recipe/