Best 2 Pumpkin Pecan Rum Cake Recipes

Indulge in the delectable flavors of fall with our Pumpkin Pecan Rum Cake, a moist and flavorful cake that combines the warmth of pumpkin, the crunch of pecans, and the subtle kick of rum. This irresistible treat is perfect for any occasion, whether it's a cozy family gathering or an elegant dinner party. With our easy-to-follow recipe, you can create this autumnal delight in the comfort of your own kitchen.

In addition to the classic Pumpkin Pecan Rum Cake, we offer a tantalizing collection of variations to suit every taste. For those who prefer a boozy twist, our Pumpkin Rumchata Cake infuses the cake batter with creamy rumchata liqueur, resulting in a sinfully rich and decadent dessert. If you're looking for a gluten-free option, our Gluten-Free Pumpkin Pecan Cake provides the same delicious flavors without compromising on texture. And for those with a sweet tooth, our Pumpkin Pecan Rum Cake with Cream Cheese Frosting takes the cake to the next level with a luscious cream cheese frosting that complements the cake's flavors perfectly.

No matter which recipe you choose, you're sure to impress your friends and family with this delightful fall treat. So gather your ingredients, preheat your oven, and let's embark on a baking journey that will fill your home with the enticing aromas of pumpkin, pecans, and rum.

Here are our top 2 tried and tested recipes!

PUMPKIN PECAN RUM CAKE

Pumpkin Pecan Rum Cake image

This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays.

Provided by ratherbeswimmin

Categories Dessert

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup chopped pecans
3 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups butter, softened,divided
1 1/2 cups sugar, divided
1 cup packed brown sugar
4 large eggs
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 tablespoons water
2 -3 tablespoons rum (may substitute 1 t. rum extract)

Steps:

Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
Add eggs; beat well to combine.
Add pumpkin and vanilla; beat well to combine.
Add flour mixture to batter one-third at a time, mixing well after each addition.
Pour batter into tube pan.
Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
Let cool 10 minutes.
To make glaze: melt the remainder of the butter in a saucepan.
Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
Remove pan from heat; add in rum; stir to combine.
Poke holes in cake with a toothpick.
Pour half the rum mixture over the cake.
Let stand 5 minutes.
Pour the rest of the rum mixture over the cake.
Cool.

PUMPKIN PECAN RUM CAKE

Pumpkin Pecan Rum Cake image

Make and share this Pumpkin Pecan Rum Cake recipe from Food.com.

Provided by pink cook

Categories Dessert

Time 1h30m

Yield 20-24 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup pecans, chopped
3 cups all-purpose flour
2 tablespoons pumpkin pie spices (ground)
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened (or use margarine)
1 cup brown sugar
4 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
1/4 cup butter (or use margarine)
1/2 cup brown sugar
2 tablespoons water
2 -3 tablespoons dark rum (or use 1 teaspoon rum extract instead)

Steps:

Preheat oven to 325°F Grease and flour 12-cup bundt pan. Sprinkle pecans over bottom.
Combine flour, ground pumpkin pie spices, baking soda and salt in medium bowl.
Beat butter, brown sugar in large mixer bowl until light and fluffy. Add eggs and beat well. Add pumpkin and vanilla extract; beat well.
Add flour mixture to pumpkin mixture, one third at a time, mixing well after each addition. Spoon batter into prepared pan.
Bake for 60 to 70 minutes or until wooden pick comes out clean.
Cool 10 minutes. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes and invert onto plate.
Make holes in top of cake; pour remaining glaze over cake and let it cool completely.
RUM BUTTER GLAZE: melt butter or margarine in small saucepan; stir in brown sugar and water. Bring to a boil.
Remove from heat; stir in dark rum (or rum extract), and glaze over the cake as indicated above.

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree will give your cake a more vibrant color and flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor.
Don't overmix the batter: Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
Bake the cake in a bundt pan: A bundt pan will give your cake a beautiful shape and allow it to cook evenly.
Make the rum glaze ahead of time: The rum glaze can be made up to 2 days ahead of time. Simply store it in an airtight container in the refrigerator.
Serve the cake warm or at room temperature: Pumpkin pecan rum cake is best served warm or at room temperature. If you are serving it cold, let it come to room temperature for at least 30 minutes before serving.

Conclusion:

Pumpkin pecan rum cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its moist crumb, rich flavor, and decadent rum glaze, this cake is sure to be a hit at your next party or gathering.

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