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Rum-Glazed Pumpkin Cake Recipe
Rum-Glazed Pumpkin Cake Recipe photo by Taste of Home

Rum-Glazed Pumpkin Cake Recipe

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For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. —Gilda Smith, Santee, CA
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 1/2 cup chopped pecans
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 4 eggs
  • 1/4 cup water
  • 1 package yellow cake mix (regular size)
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • GLAZE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 teaspoon ground cinnamon
  • Dash ground cloves
  • 1/2 cup rum


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan.
  2. In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.
  3. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
  4. In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved.
  5. Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Rum-Glazed Pumpkin Cake in Simple & Delicious December/January 2014, p1-22

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Reviewed Feb. 16, 2014

Wonderful and easy to make. I didn't use all of the glaze as I felt it would be too much.

Reviewed Nov. 27, 2013

This was an easy recipe o make, and it was so delicious! Baked in a pretty Bundt pan with fall foliage motif it looked as beautiful as it tasted! I baked it the day before an event and drizzled the rum glaze over it that day. The next day I heated the remaining glaze and again drizzled it over the cake with spectacular results. People (including my son!!) were standing over it cutting off slender slices again and again not able to "get enough" of this delicious cake!

Reviewed Nov. 13, 2013

So easy to make and so delicious!!! The recipe makes a lot of rum sauce so I warmed the extra and served it over vanilla ice cream and the cake. Yumnmy! I will definitely make this for family and friends.

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