Pumpkin Rum Cake Recipe | Moist Spiced Holiday Dessert

The cake came out moist, tender, and with just enough autumn spice—no overpowering pumpkin, just cozy warmth. Using a boxed cake mix made this recipe surprisingly simple, yet the rum gives it a grown-up twist I didn’t expect.

When I served it, everyone loved the toasty walnuts on top and asked for the recipe—if you enjoy seasonal treats, you might also love these cherry cinnamon rolls with homemade filling recipe for another warm, spiced dessert idea.

Ingredients

Here are everything I used, quantities, and pro-tips based on what works best:

Cake ingredients:

1 cup chopped walnuts — toasty crunch; I like lightly toasting them first so their flavor pops.
1 (13.25 oz) box Super Moist yellow cake mix (e.g., Betty Crocker) — using a good quality cake mix saves time and gives reliable texture.
½ teaspoon pumpkin pie spice — a blend of cinnamon, ginger, nutmeg, allspice, mace, and cloves; balances the pumpkin flavor.
½ cup water — helps the batter flow; part of it is replaced by rum.
½ cup rum — gives that signature kick; any good drinking rum works.
1/3 cup oil — keeps the cake moist; neutral oils like vegetable or canola work well.
3 large eggs — room temperature is better for even mixing and rise.
1 cup pumpkin puree — canned pumpkin works fine especially if fresh pumpkins are out of season.

Glaze (optional):

1 ⅓ cups powdered sugar — for sweetness and smooth glaze texture.
2 Tbsp water — to thin the glaze; add more if needed.
1 tsp vanilla extract — adds aroma and smooths sweetness.

Note: serves 8 slices (as a Bundt- or fluted cake).

Variations

Here are alternatives and tweaks I’ve tried or thought of to customize this recipe.
You can also enjoy similar fall favorites like these apple pumpkin muffins recipe for a lighter breakfast treat.

Dairy-free / lighter fat: Use a dairy-free yellow cake mix and replace eggs with a flax or chia egg (e.g., 1 tbsp ground flax + 3 Tbsp water per egg). Use a neutral plant oil.
Reduced sugar / sugar alternative: Skip or lighten the glaze, or use powdered sugar substitute; reduce nuts if glazed.
Flavor boost: Add orange zest to the batter, or a dash of espresso powder to deepen flavor. Use spiced rum instead of plain for extra warmth.
Nut-free: Omit walnuts altogether or replace with toasted pumpkin seeds or shredded coconut for texture.

Cooking Time

Here’s how long each part of baking takes:

Prep Time: about 10-15 minutes (mixing batter, preparing pan)
Baking Time: 25-30 minutes in the oven
Total Time (including cooling & glazing): 45 minutes + time to cool

Equipment You Need

Here are things I used and how they help:

Bundt pan or fluted cake pan — gives the cake its elegant shape; makes the walnuts sit up nicely when it’s inverted.
Electric mixer — helps to combine the boxed mix, liquids, eggs, and pumpkin puree smoothly without lumps.
Wire cooling rack — allows the cake to cool evenly; prevents soggy bottom.
Small bowl & spoon — for preparing and drizzling the glaze smoothly.

How to Make Pumpkin Rum Cake Recipe?

Here’s how I walked through the baking process, step by step.

Preparing the Pan and Nuts

I first generously oil the Bundt or fluted cake pan so nothing sticks. Then I place chopped walnuts in the bottom — after baking, when I invert the cake, those walnuts become crunchy topping. Toasting them lightly beforehand enhances the flavor.

Mixing the Batter

Next I mix together the boxed yellow cake mix and pumpkin pie spice. Then I add water, rum, oil, eggs, and pumpkin puree. I beat on medium speed until everything is well combined, making sure to scrape down the sides of the bowl to avoid unmixed pockets.

Baking, Cooling, and Glazing

I pour the batter into the prepared pan and bake at 325°F (≈ 163°C) in the middle rack for about 25-30 minutes, or until the top springs back when touched or a toothpick comes out clean.

Once out of the oven, I let the cake cool slightly, then loosen edges with a table knife and invert onto a plate. If using glaze, I mix powdered sugar, water and vanilla until creamy but pourable; then drizzle over the top and allow it to set a bit.

Additional Tips for Making this Recipe Better

Based on my experience, I’ve learned a few things that make a difference:

I always oil the pan well — including crevices of a fluted pan — so the cake comes out clean without tearing.
I let the cake slightly cool (not fully cold) before inverting; too hot and it may break, too cold and the glaze won’t soak in properly.
I adjust the glaze by adding water gradually: better to start thick and thin than to over-thin.
I sometimes leave out glaze and rely on toasted walnuts as the crunchy topping — gives texture and less sweetness.

How to Serve Pumpkin Rum Cake Recipe?

If you’re a dessert lover, you’ll find plenty of other sweet inspirations in the dessert recipes section of my site.

Slice into thick wedges and arrange on a cake stand or decorative plate so the fluted pattern shows.
Drizzle extra glaze just before serving, so it looks glossy; garnish with a few whole or chopped walnuts on top.
Dust lightly with powdered sugar or a sprinkle of cinnamon for an autumn touch.
Serve with whipped cream or a scoop of vanilla ice cream if you want contrast—warm cake plus cold cream is wonderful.

Nutritional Information

Here’s an estimate of what one slice gives you (when cut into 8):

Calories: ~ 400-500 kcal per slice (glazed version will be on the higher end)
Protein: ~ 5-6 grams
Carbohydrates: ~ 50-60 grams
Fat: ~ 18-22 grams

Make Ahead and Storage

Storing

I store leftover cake in an airtight container at room temperature. If it’s warm or humid, I prefer to keep it in the fridge. It stays good for 3-4 days without drying out if properly covered.

Freezing

If I want to keep it longer, I wrap individual slices (or whole cake if small) tightly in plastic wrap and aluminum foil and freeze for up to 2 months. When ready, I thaw overnight in the fridge or at room temperature.

Reheating

To enjoy the heat again, I microwave a slice for about 15-20 seconds or place it in a low oven (around 325°F / 160°C) for 5-7 minutes. I often drizzle some fresh glaze or a dab of butter or cream before serving to refresh the texture and flavor.

Why You’ll Love This Recipe?

Here are the reasons I keep baking it, and why you might too:

The recipe is really easy — using a boxed cake mix cuts down a lot of prep and uncertainty, but adding pumpkin and rum makes it feel homemade.
It delivers moist, tender crumb and warm spices; perfect for autumn or holiday desserts.
Offers versatility — optional glaze, nuts, or omitting them; plus you can tweak rum quantities or try different cake mixes.
It’s visually impressive — a fluted Bundt cake with toasted walnuts or a shiny glaze looks fancy even if it’s simple to bake.
It balances sweetness and flavor — pumpkin and pie spice tones it down so it’s not overly sweet; rum adds character.

Ash Tyrrell