Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Gallery

Recipe Summary

cook:
1 hr 10 mins
additional:
5 mins
total:
1 hr 35 mins
prep:
20 mins
Servings:
12
Yield:
1 tube cake
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • 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; protein 4.6g; carbohydrates 57g; fat 26g; cholesterol 83.1mg; sodium 400.5mg. Full Nutrition
Advertisement