Pumpkin Bundt Cake with Rum Glaze
Description
Your friends and family will love this Bundt pumpkin cake finished with a pumpkin spice rum glaze.
Ingredients
•
cooking spray (such as Pam®)
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1/2 cup chopped pecans
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1 (15 1/4 ounce) package yellow butter cake mix
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1 (15 ounce) can pumpkin puree
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4 eggs
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1/2 cup white sugar
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1/2 cup vegetable oil (such as Wesson®)
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1/4 cup water
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1 teaspoon ground cinnamon
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1/2 teaspoon freshly grated nutmeg
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1/4 teaspoon pumpkin pie spice
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1/4 teaspoon ground cloves
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1 stick butter
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1 cup white sugar
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1/4 cup water
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1/4 teaspoon pumpkin pie spice
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1/2 cup rum (80 proof)
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Coat the inside of a fluted tube pan (such as Bundt) with cooking spray and sprinkle with chopped pecans.
3
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.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5
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.
6
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.