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Rum-Glazed Pumpkin Cake

 Rum-Glazed Pumpkin Cake
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
12 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 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


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan;
  • sprinkle pecans onto bottom of pan.
  • 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.
  • Bake 55-60 minutes or until a toothpick inserted in center comes out

2 of 2

Rum-Glazed Pumpkin Cake (continued)

Directions (continued)

  • clean. Cool in pan 10 minutes before removing to a wire rack.
  • 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.
  • 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.