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, California
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 large 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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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 Nov. 1, 2015

"Very easy to make...was a great cake for our Halloween "picnic". Best part....leftover slice with coffee for early morning snack :-) Next time I would probably pour the glaze over the cake while still in the pan. It runs off too much otherwise. I have a recipe that is very similar for a plain rum cake and this method works great for it."

Reviewed Oct. 30, 2015

"Loved this, made 6 mini bundts and then held each upside down in a bowl with the glaze. It really soaked in. THEN, I served it with crushed heath bars, whipped cream and salted caramel topping (Smuckers). Everyone wanted the recipe. Next time (this weekend I plan to make the large bundt, and poke holes to pour the glaze into the cake.

Thanks for a great recipe!"

Reviewed Sep. 30, 2015

"I would love to try this recipe however, any suggestions to substitute rum abstract for the alcohol. If yes, how much extract? I look forward to any responses.


Reviewed Dec. 26, 2014

"Very moist. But the pumpkin flavor is subtle, and the rum is only in the glaze. I personally wouldn't use the words Pumpkin or Rum in the name of this recipe, because neither really stood out. Its more like a holiday spice cake. It reminds me more of coffee cake than actual cake."

Reviewed Nov. 11, 2014

"Delicious!! So easy to make and it was gone after I took it to work! We used all the glaze and would like to have used more pecans. Will probably add more next time."

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