Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze Recipes

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PUMPKIN BUNDT® CAKE WITH RUM GLAZE



Pumpkin Bundt® Cake with Rum Glaze image

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.

Provided by Gilly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 17

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)

Steps:

  • 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.

Nutrition Facts : Calories 490.8 calories, Carbohydrate 57 g, Cholesterol 83.1 mg, Fat 26 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.8 g, Sodium 400.5 mg, Sugar 42.1 g

RUM RAISIN POUND CAKE WITH COCONUT GLAZE



Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

  • Combine the raisins and rum in a small bowl and soak for several hours or overnight.
  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside.
  • Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
  • Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
  • Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
  • While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
  • Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE



Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze image

Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
2 tablespoons grated orange zest (can use more or less)
3 large eggs
2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
1 (16 ounce) can pumpkin puree
3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
1/4 cup milk or 1/4 cup half-and-half cream
1/4 cup dark rum
1 1/2 cups raisins
1/4 cup butter
2 tablespoons butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Generously grease a Bundt pan.
  • In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
  • In a large bowl, beat eggs until light and fluffy (about 5 minutes).
  • Beat in sugar until well blended.
  • Beat in pumpkin and melted butter until combined.
  • In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
  • Stir in raisins.
  • Transfer the batter to prepared Bundt pan.
  • Bake for about 55-60 minutes, or until cake tests done.
  • Cool completely before glazing.
  • To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
  • Boil the mixture for about 3 minutes, stirring/whisking constantly.
  • Remove from heat and cool slightly.
  • Drizzle over cooled cake.

Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3

PUMPKIN RUM CAKE



Pumpkin Rum Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
2 cups sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 teaspoon maple extract
2 large eggs
2 sticks (1 cup) salted butter
2 cups pumpkin puree
2 teaspoons pumpkin pie spice, plus more for serving
3/4 cup boiling water
2 sticks (1 cup) salted butter
1 cup sugar
1 cup spiced rum
1 teaspoon vanilla extract
Maple Whipped Cream, recipe follows, for serving
1 cup heavy cream
1 teaspoon maple syrup

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
  • Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
  • In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
  • Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
  • For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
  • Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
  • Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
  • Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
  • Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

PUMPKIN AND RUM RAISIN CAKE



Pumpkin and Rum Raisin Cake image

Make and share this Pumpkin and Rum Raisin Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup seedless raisin
1/4 cup rum (amber or dark, or apple juice)
1/4 cup warm water
4 eggs
1 cup brown sugar, firmly packed
1/2 cup canola oil
2 cups pumpkin puree
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pecans, chopped
1 teaspoon pure vanilla extract
2 cups icing sugar

Steps:

  • Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
  • In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
  • Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
  • Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
  • Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

Nutrition Facts : Calories 338.5, Fat 10.8, SaturatedFat 1.2, Cholesterol 46.5, Sodium 164.5, Carbohydrate 55.4, Fiber 1.5, Sugar 33.9, Protein 4.8

RUM-GLAZED PUMPKIN CAKE



Rum-Glazed Pumpkin Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

  • 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 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.

Nutrition Facts : Calories 352 calories, Fat 22g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 113mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

HOLIDAY PUMPKIN CAKE WITH RUM-CREAM CHEESE GLAZE



Holiday Pumpkin Cake with Rum-Cream Cheese Glaze image

This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.

Provided by Kristi Catalani

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h30m

Yield 12

Number Of Ingredients 15

2 cups self-rising flour
3 teaspoons pumpkin pie spice
1 ½ cups white sugar
½ cup light brown sugar, packed
½ cup vegetable oil
¼ cup melted butter
½ cup unsweetened applesauce
1 ½ teaspoons vanilla extract
3 cups unsweetened canned pumpkin puree
4 eggs, lightly beaten
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar
1 teaspoon rum extract
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  • Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
  • Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
  • To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
  • To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 76.3 g, Cholesterol 85.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 501.2 mg, Sugar 56.9 g

COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE



Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze image

Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 12

10 ounces (2 1/2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for dusting
1 cup raisins
3/4 cup dark rum
1 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups plus 2 tablespoons packed light-brown sugar
6 large eggs
2 teaspoons pure vanilla extract
3/4 cup plus 2 tablespoons heavy cream
1 cup sweetened flaked coconut
1 cup granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
  • Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
  • Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
  • Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

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Top Asked Questions

Is there a pumpkin Bundt cake with rum glaze?
Pumpkin Bundt® Cake with Rum Glaze Recipe | Allrecipes Your friends and family will love this Bundt® pumpkin cake finished with a pumpkin spice rum glaze. Your friends and family will love this Bundt® pumpkin cake finished with a pumpkin spice rum glaze.
How do you make a pumpkin butter rum cake?
DIRECTIONS Preheat oven to 325. Combine flour, spices, baking soda and salt in a bowl. Add pumpkin and vanilla extract and beat well. Bake for 60-70 minutes or until toothpick inserted in middle comes out clean. While cake is cooling make Butter Rum Glaze. Poke holes all over cake with a long pick (I use a wooden skewer). Cool completely.
How do you make a pumpkin Bundt?
Grease 12 cup bundt pan. Combine flour, spices, baking soda and salt in a bowl. Beat butter, brown sugar and granulated in a large mixer bowl and until light and fluffy. Add eggs, one at a time, beating well between each addition. Add pumpkin and vanilla extract and beat well.
How do you make a pumpkin cake mix?
Directions Preheat oven to 350°. Grease and flour a 10-in. 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. 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.

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