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Pumpkin Rum Cake Recipe
Ash Tyrrell

Pumpkin Rum Cake Recipe

I baked this Pumpkin Rum Cake just the other day, and I was absolutely thrilled with how it turned out. As soon as I mixed the ingredients, the sweet pumpkin and rum aroma filled my kitchen and made me smile. The cake came out moist, tender, and with just enough autumn spice—no overpowering pumpkin, just cozy warmth.
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Total Time 45 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.