Holiday Pumpkin Cake with Rum-Cream Cheese Glaze
Description
Pumpkin puree is the key ingredient in this moist bundt cake topped with a luscious rum-cream cheese glaze. It will give any pumpkin pie a run for its money!
Ingredients
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2 cups self-rising flour
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3 teaspoons pumpkin pie spice
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1 1/2 cups white sugar
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1/2 cup light brown sugar, packed
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1/2 cup vegetable oil
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1/4 cup melted butter
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1/2 cup unsweetened applesauce
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1 1/2 teaspoons vanilla extract
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3 cups unsweetened canned pumpkin puree
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4 eggs, lightly beaten
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1 (4 ounce) package cream cheese, softened
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1 tablespoon butter, softened
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2 cups confectioners' sugar
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1 teaspoon rum extract
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1 tablespoon milk
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2
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.
3
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.
4
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.
5
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.
6
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.