Indulge in the flavors of the season with our delightful Holiday Pumpkin Cake adorned with a luscious Rum Cream Cheese Glaze. This moist and tender cake is infused with the essence of fall, boasting a symphony of warm spices and the natural sweetness of pumpkin. Each bite is a celebration of the harvest, perfectly complemented by the velvety smooth glaze, which adds a touch of sophistication and richness. Our recipe includes detailed instructions for both the cake and the glaze, ensuring a delightful baking experience. Additionally, we've included a collection of our favorite pumpkin-spiced treats, such as Pumpkin Bars with Cream Cheese Frosting, Pumpkin Muffins with Streusel Topping, and Pumpkin Scones with Maple Glaze. These delectable recipes offer a range of options to satisfy your pumpkin cravings, making them ideal for festive gatherings or cozy evenings at home.
Let's cook with our recipes!
RUM-GLAZED PUMPKIN CAKE
For years, my co-workers were taste testers as I worked on a recipe for pumpkin cake. This version wins, hands down. -Gilda Smith, Santee, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan., In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved., Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.
Nutrition Facts : Calories 352 calories, Fat 22g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 113mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN RUM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
- Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
- Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
- Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
- Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
- Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
- Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
HOLIDAY PUMPKIN CAKE WITH RUM-CREAM CHEESE GLAZE
This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.
Provided by Kristi Catalani
Categories Fruits and Vegetables Vegetables Squash
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 76.3 g, Cholesterol 85.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 501.2 mg, Sugar 56.9 g
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
Tips:
- Choose a pumpkin that is deep in color and has a hard shell. This will ensure that it is ripe and has a good flavor.
- Be sure to roast the pumpkin before using it in the cake. This will help to bring out its natural sweetness and flavor.
- Don't overmix the batter. Overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
- Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a cream cheese glaze that is made with heavy cream. This will help to create a smooth and creamy glaze.
- Garnish the cake with pumpkin seeds, chopped nuts, or candy. This will add a festive touch.
Conclusion:
This holiday pumpkin cake with rum cream cheese glaze is a delicious and festive dessert that is perfect for any occasion. The cake is moist and flavorful, and the glaze is smooth and creamy. This cake is sure to be a hit with your family and friends. This recipe is also a great way to use up leftover pumpkin. If you have any cooked pumpkin left over from another recipe, you can use it to make this cake. Simply follow the recipe instructions and substitute the cooked pumpkin for the roasted pumpkin.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love