Description
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.
Ingredients
- cooking spray (such as Pam®)
- ½ cup chopped pecans
- 1 (15.25 ounce) package yellow butter cake mix
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- ½ cup white sugar
- ½ cup vegetable oil (such as Wesson®)
- ¼ cup water
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 1 stick butter
- 1 cup white sugar
- ¼ cup water
- ¼ teaspoon pumpkin pie spice
- ½ cup rum (80 proof)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat the inside of a fluted tube pan (such as Bundt®) with cooking spray and sprinkle with chopped pecans.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 12