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Pumpkin Pecan Rum Cake

Pumpkin Pecan Rum Cake
Makes:
12 to 16 servings
Prep Time:
20
minutes
Total Time:
80
minutes
based on
74 reviews
Pumpkin makes a delightful addition to your rum cake! The rum butter glaze in this recipe adds elegance and flavor to this classic cake.

In this recipe:


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Ingredients:

  • 3/4 cup chopped pecans
  • 3 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
  • RUM BUTTER GLAZE
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 to 3 tablespoons rum or 1 teaspoon rum extract

Directions:

PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.

COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in cake 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. Cool. Garnish as desired.


RUM BUTTER GLAZE:
MELT
butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.


Reviews:

Review This Recipe
  •  Star(s)

    My family absolutely loves this!

    Deborah Burnett from ,

    I found this recipe in a magazine ad a few years ago and I still have that page! I had to look for it on the verybestbaking.com site today because I could not read it anymore! I have made this bundt cake many, many times! I love it and my family loves it, too! I especially like it around the Thanksgiving and Christmas season but have made it at other times, too.

  •  Star(s)

    Pumpkin Pecan Cake

    Bernice Gunthar from Mineola, NY

    I made this cake to take to a party and was embarrassed to have to remove it after I had tasted it. A few people whom I asked to taste it couldn't identify it as containing pumpkin. It might be improved by adding orange zest or raisins (as mentioned in one of the reviews), but I can't see wasting expensive ingredients to make it again. Possibly drenching it in caramel sauce and ice cream might help, but then why bother with the cake? Sorry for my remarks, but the cake was not good.

  •  Star(s)

    It a staple for the Christmas Season

    Alice Rosa from ,

    I must make between 5 and 10 Pumpkin Pecan Rum Cakes between Thanksgiving and the Christmas season. It has become a holiday staple in our family since I found your recipe about 8 years ago. I make them for gifts for friends and family as well as several for at home parties. Everyone loves this cake

  •  Star(s)

    10 Stars

    B. Hughes from

    This is so yummy. It is moist and has so much flavor. Everyone loves it, I make extra sauce to pour over at the end and the sauce is what really makes the cake. Not a treat you can afford to eat often but for special occassions or holidays disregard those extra calories & just have a plan to burn them off.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Deborah Abe from Bakersfield, CA

    Delicious....moist....I'll definitely make it again this holiday season.

  •  Star(s)

    Comfort Bliss

    PATRICIA WEBB from Tecumseh, OK

    Wow, This was very different, it is moist and rich and so, so good!! I make things at home for the taste testing before i take to friends and co-workers and this was great! I ended up making 4 of them for both my and my husbands work and for our neighbors! Very nice comfort food or Sunday Bible study snack! YUMMM!

  •  Star(s)

    Love this recipe

    Wendy Mercier from Avondale, LA

    I made this cake last Thanksgiving and everyone loved it. Now I make it every chance I get.It has a taste all of its own. Awesome

  •  Star(s)

    I MADE SIX

    JO-ANN KASCHAK from Canfield, OH

    I MADE SIX CAKES FOR A CLUB GROUP AND HAD MANY REQUESTS FOR THE RECIPE. THE TOPPER IS THE SAUCE...DELICIOUS.

  •  Star(s)

    Very good!

    Jan Wilkins from Blytheville, AR

    This was very, very good. Made one, froze one for the Holidays.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Ruth Walters from Huntington Beach, CA

    I read the reviews before baking this wonderful bundt cake. Raisins were a great addition. Tried it with chocolate chips and they were also very good in the recipe. The same recipe made excellent muffins - bake about 30 minutes. Already a favorite in our household.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Pamela Oliver from BOSTON, VA

    Easy to make, delicious, and healthy(pumpkin). Those that don't like pumpkin pie in my family loved this cake. I left out the nuts for the preference to my husband. Keeps very well and tastes even better as the days pass.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Barbara Abway from Altus, OK

    I just served this for Christmas dinner and everybody loved it. I am not a pumpkin fan but this was so delicious. I used Spiced Rum in mine and it really made it yummy.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    JOE BAKER from AVONDALE, AZ

    Every year for the past 9 years I have created Christmas baskets for the people I work with. I try out new recipes every year to add to my favorites. I tried the Pumpking Pecan Rum Cake this year and it was delicious and very easy to make. My friends are going to love it.

  •  Star(s)

    easy cake

    MELODY CARTER from SOLSBERRY, IN

    Made this for our small group and everyone loved it. Easy to make and turned out looking just like the picture! Imagine that! Yum

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Carol Schatz from SPRINGFIELD, MO

    This is THE cake I make for holiday dinners. Everyone raves about it and asks for it year after year.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Trish Carroll from RATHDRUM, ID

    This cake is excellent and the rum glaze makes this cake even better. My family loved this cake.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Valerie Ferguson from FAIRVIEW, NC

    This is an easy cake to make. It has a good flavor but I think I would prefer the nuts mixed in the batter and maybe add just a drop of the rum extract to the batter too.

  •  Star(s)

    pumpkin pecan rum cake

    Nora Glance from SULPHUR, OK

    it was out of this world.

  •  Star(s)

    a new favorite for certain

    Maria White from FOLEY, AL

    I baked this cake on 12-6-07,adding rum soaked raisins,toasted the pecans and decreased the pumpkin pie spice to 1 Tbsp.The cake tasted yummy even a few days after it was baked keeping it covered at room temp.The Libby's pumpkin gave it a special flavor and the rum was very mild tasting.I by myself can not devoure a large cake as this, so I shared with my nabors,and gave them the recipe they asked for. I will bake this cake again for Christmas with family.Thanks for so many great recipes!

  •  Star(s)

    http://www.verybestbaking.com/recipes/review.aspx?

    Doris Sabur from SEVERNA PARK, MD

    I made this cake, it is absolutely delicious.

  •  Star(s)

    SUPER GOOD

    Arla Albers from FAIRFAX, VA

    VERY moist cake. I love it! Great recipe and tasty, too!

  •  Star(s)

    Wonderful, but needs to be healthier

    Garth Wadleigh from Ashtabula, OH

    I loved the taste of the recipe as is--moist and flavorful. I would, however, like to experiment with a more "heart healthy" version which would use canola oil instead of butter and more egg whites in place of whole eggs.

  •  Star(s)

    A new favorite

    Elaine M. Cotler from Langhorne, PA

    The batter is thicker than I would expect but it rose perfectly. I took it to friends and it disappeared. Next time I might add raisins soaked in rum.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Aimee Shelton from ALVIN, TX

    I made this last night for a church gathering, and gave the recipe to 3 people! It was unbelieveably moist. The spices were perfect. Next time, I'll double the rum sauce, and maybe use Drambouie instead of rum.

  •  Star(s)

    Big Hit

    Barbara Schwengels from LOVES PARK, IL

    I brought this into the office as my birthday treat. It where a hit. Had to give many people the recipe. I'll be making this again. It's a very easy cake to put together. I hope everyone tries this recipe. Thanks for all recipes.

  •  Star(s)

    Hit at Church Bake Sale!

    Mary Short from shepherd, TX

    I made several of these for a Church Bake sale and they were the first to go. For the next sale I made twice as many and they were gone in 1 hour. They taste great and are easy to put together.

  •  Star(s)

    yummy cake...

    Natasha Petty from Dallas, TX

    I made this cake for my office, and they loved it. They want to know when i am going to make another one.

  •  Star(s)

    Wow--It's great!

    Sally from Lubbock, Texas

    I made this for a pumpkin bake-off contest at church, and won a first place ribbon for "most creative." When people asked for the recipe, I truthfully told them to go to meals.com! It is the spiciest, moistest, most flavorful pumpkin cake I've ever made, and the rum glaze is perfect for it.

  •  Star(s)

    Very moist!!

    Tania Vouk from MASSAPEQUA PARK, NY

    I made this cake today for a Fall Food Party at work. It was a hit. I found the batter a bit thick and was worried...but it turned out great. I also doubled the glaze. Wow...what flavor. I am planning on making this cake for Thanksgiving.

  •  Star(s)

    wonderful flavors

    Jennifer Slack from SALT LAKE CITY, UT

    I really enjoyed this cake. I made the glaze with rum extract. The glaze has a wonderful flavor and the cake was nice and moist. Next time I make this cake I will double the recipe for the glaze.

  •  Star(s)

    Pumpkin Pecan Rum Cake

    C Ajifu from SAN FRANCISCO, CA

    This is the perfect Fall recipe for people who think that they do not like pumpkin. I would decrease the amount of pumpkin pie spice next time. I am experimenting with a possible substitution for the pumpkin pie spice and would like suggestions for a substitute.

  •  Star(s)

    MAKE SURE YOU GET THE FIRST PIECE...

    J. BUKI from

    I made this yesterday and it lived up to what previous people reviewed about it...Nothing less then five stars! I brought it into work and within a couple hours its gone..The cake was so moist and the taste is awesome and easy to make.

  •  Star(s)

    Pumpkin rum cake

    Brenda Melancon from WAVELAND, MS

    The cake was very moist & delicious. The icing was also very good. I will add rum extract to the cake batter next time instead of the pumpkin pie spice because the spice & rum sort of clashed. I certainly will make it again though.

  •  Star(s)

    THE TASTE OF FALL

    Ms. Blaschuk from FARMINGDALE, NY

    First of all , the recipe for the butter rum glaze alone was SPECTATCULAR. This cake was gone almost as soon as I put it out. (I made it for a party at work - and MANY people had made or bought desserts - THIS was the one to get gobbled up first) I cannot wait to make this again - and I think that it will be a FALL STAPLE in my home. It is great for any time of year, but the taste just SCREAMS out AUTUMN! The pecans, the pumkin, the rum just blew me and everyone else away. When over 20 people are looking for seconds, you know you have a winner!

  •  Star(s)

    Different cake

    Annette Witherspoon from GEORGETOWN, TX

    I just had to try this one. It was good & I really didn't think it would be.

  •  Star(s)

    Loved It

    Casandra Farley from MOUNTAIN HOME, ID

    Heading for an all girls party and was asked to bring the Birthday Cake. My usual is a Rum Cake but was a bit tired of the usual. This one is delicious and different It is a wonderful combination of spice cake and rum cake with great flavor and texture. Will make again!

  •  Star(s)

    GIRLS PARTY

    DAWNA GRAEFF from HAMPSHIRE, TN

    THE RUM CAKE I MADE FOR THE GIRLS PARTY AND I GOT GREAT COMP. ON IT IT WAS JUST THE PERFECT DESSERT TO TAKE I WILL MAKE THIS AGAIN

  •  Star(s)

    yummy

    M DeJesus from SAN FRANCISCO, CA

    I made this last night and enjoyed a sampling while it was still warm-it was wonderful! I often don't make the recommended icing, but I did this time and it truly made all the difference. I made the icing with rum extract so the liquor taste was very mild compared to using straight rum. I also used toasted pecans which enhanced the flavor even more. I brought the cake into work the next day and it was gobbled up by lunchtime.

  •  Star(s)

    nice variation

    Linda Hitchcock from ALEXANDRIA, VA

    This is a great variation on an old-fashioned favorite rum cake. I made it for a tea and even the dainty eaters were asking for seconds.

  •  Star(s)

    My Husband loved this

    BRITTANY NOBLE from apo, ae, NY

    My husband loved this and ate it up. I suggest using unsalted butter in the glaze though.

  •  Star(s)

    Great cake.

    Pat McVeigh from MAPLETON, MN

    I made this cake for our Thanksgiving meal. I was very pleased with the ease to make it and with the taste. I would use less Rum next time but that is just me, everyone else just raved about this cake. It is a hearty rich cake and serves a lot. It was great with whipped cream also. I will make this cake again and again.

  •  Star(s)

    crowd pleaser

    Cheryl Blanks from Hanford, CA

    This rich and yummy cake was a hit at a family get together. I was hounded for the recipe!

  •  Star(s)

    Pumpkin pecan rum cake

    Beth Ullman from KEYSVILLE, VA

    This cake is delious nice and moist, varily simple to make I used rum extract instead of rum couldn't tell the difference. Big hit for my mothers birthday.

  •  Star(s)

    Gone in a flash!

    Stacey Nay from DES MOINES, IA

    I made this last night to bring to work. As soon as the first person had a slice, the office descended! I made half with nuts, half without, and it was great both ways. I'll definitely make this again.

  •  Star(s)

    old thought, new idea

    mary allen from HAUGHTON, LA

    My mother has been making rum cakes for all of us children at Christmas for as long as I remember, but this is a step up from moms. Still has that smooth texture with a suttle pumpkin taste. I do believe Mom's recipe has changed for the better

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Marita Jacobs from GAINESVILLE, FL

    This cake is excellent! I brought it to a Thanksgiving feast at my daugther's school and everyone raved over it! It was gone before I turned around! It is very moist and the pecan rum glaze is well worth the effort. It makes the cake very special! Delicious!

  •  Star(s)

    Pumpkin Pecan Rum Cake

    Patricia Gulley from JACKSBORO, TN

    This cake was very moist and everyone loved it at Thanksgiving last year. Since I travel to my sister's house for Thanksgiving, I needed something I could make ahead and that would travel well. This cake was a hit and my family it asking for it again this year. I even used egg substitute instead of real eggs last year and it was great!

  •  Star(s)

    Pumpkin Cake with Pecans

    VALERIE PAYNTER from SAN ANTONIO, TX

    This is a great snack cake. I left off the glaze because my family doesn't really need the sweet. The cake has a beautiful texture for grab and go kids and Dads (and Moms). Definitely will bake this again.

  •  Star(s)

    Great for Thanksgiving!

    Shannon from Savannah, GA

    My family loved this cake on Thanksgiving and Christmas... not the easiest recipe but well worth the effort. A pretty cake when finished too!

  •  Star(s)

    Tender cake pleases any crowd

    susan campbell from grass lake, MI

    This cake requires a lot of steps, but if you are organized and do your prep work ahead of time, it's well worth the effort. Moist, tender, dizzyingly fragrant and flavorful, I love it.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 540
  • Calories from Fat: 240
  • Total Fat: 26g (41% of DV)
  • Saturated Fat: 13g (65% of DV)
  • Cholesterol: 120mg (40% of DV)
  • Sodium: 570mg (24% of DV)
  • Carbohydrates: 71g (24% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 44g
  • Protein: 7g
  • Vitamin A: 100% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Pecan Rum Cake

Ingredients

  • 3/4 cup chopped pecans
  • 3 cups all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
  • RUM BUTTER GLAZE
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 to 3 tablespoons rum or 1 teaspoon rum extract

 

Directions

PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.

COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.

BAKE for 60 to 70 minutes or until wooden pick inserted in cake 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. Cool. Garnish as desired.


RUM BUTTER GLAZE:
MELT
butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

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