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.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

491 calories; 26 g total fat; 83 mg cholesterol; 400 mg sodium. 57 g carbohydrates; 4.6 g protein; Full Nutrition


Rating: 1 stars
I thought that the 1/2 cup sugar added to the cake mix is totally unnecessary since the cake is extremely sweet. I found the pumpkin flavor to be lost. It is extremely moist once the rum glaze is added, which is also extremely sweet. Once I cut into the cake and put a slice on a plate, the slice just crumbled into pieces. I tried 3 times to cut a slice and all 3 times it just fell apart into pieces. I couldn't even bring myself to share this with anyone....it went down the garbage disposal. Read More