Pumpkin Rum Cake is Your Best Friend This Winter

Image by congerdesign from Pixabay

Pumpkin rum cake is such a nice change from pumpkin pie, so give this recipe a try!


  • 3 cups of flour
  • 3 cups of sugar
  • 1/4 teaspoon of salt
  • 1/2 cup of buttermilk
  • 2 eggs
  • 2 teaspoons of baking soda
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of maple extract
  • 4 sticks of salted butter
  • 1 can of pumpkin puree
  • 2 teaspoons of pumpkin pie spice
  • 3/4 cup of hot water
  • 1 cup of rum


  1. Whisk together the flour, 2 cups of sugar, and salt in a large bowl.
  2. In the pitcher you measured the buttermilk in, drop in the eggs, both the extracts and the baking soda and whisk.
  3. In a pot over medium heat, melt 2 sticks of butter. Add the pumpkin puree, pumpkin pie spice, hot water, and whisk.
  4. Pour the pumpkin mixture into the flour and start to mix with a rubber spatula. Then, add in the egg mixture and continue to fold.
  5. Grease and flour a bundt cake pan or whatever pan you like and pour in the batter.
  6. Bake at 350 F for 45 minutes or until a skewer comes out clean.
  7. To make the syrup, melt the rest of the butter and sugar and cook on high for a few minutes to thicken.
  8. Turn the heat off, add in the rum, and pour it all over the cake, wait 1 hour for it to absorb, and enjoy!