Pumpkin Pecan Rum Cake

Pumpkin Pecan Rum Cake

In this recipe:

based on 74 reviews
This Looks YUMMY!
20 min.
80 min.
12 to 16 servings

Pumpkin makes a delightful addition to your rum cake! The rum butter glaze in this recipe adds elegance and flavor to this classic cake.


  • 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
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 to 3 tablespoons rum or 1 teaspoon rum extract
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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.

butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

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My family absolutely loves this!

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.

- Deborah Burnett

Pumpkin Pecan Cake

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.

- Bernice Gunthar from Mineola, NY

It a staple for the Christmas Season

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

- Alice Rosa

10 Stars

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.

- B. Hughes from

Pumpkin Pecan Rum Cake

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

- Deborah Abe from Bakersfield, CA

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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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