Pumpkin Bundt Cake with Butter Rum Sauce – a moist and flavorful pumpkin cake with a butter sauce flavored with rum extract.
Pumpkin Bundt Cake
Are you ready for some easy weekend baking? My new Pumpkin Bundt Cake with Butter Rum Sauce takes less than 20 minutes to whip up. That includes the sauce! In fact, the cake takes longer to bake than it does to make.
The pumpkin cake is my tried and true pumpkin cake recipe from several recipes you’ll find on my site, including:
- Pumpkin Gingersnap Cake
- Pumpkin Pie Cake
- Pumpkin Cake with Maple Cream Cheese Buttercream
- Pumpkin Cake with Chocolate Ganache
Clearly, I love this cake!
Two Tips for Removing the Cake
- TIME: Allow your cake to cool completely, about an hour, before flipping the cake onto your cake stand. If you try to take your cake out of the pan too early, it’s likely to stick to the sides of the pan and break.
- PAN: Make sure you have a good quality pan. I like THIS bundt pan and haven’t had a single issue getting my cake to fall from the pan after I’ve let it cool completely.
Butter Rum Sauce
For the sauce, I made my mom’s Butter Rum Sauce. It’s a recipe she’s had in her kitchen for years and it was the perfect match to this pumpkin cake. The recipe only calls for one teaspoon of rum extract, but if you love that flavor, add some more!
You’ll simply heat the sauce ingredients over the stove and then let it cool just a bit before pouring it over your cake. This sauce doesn’t sit on the cake. Instead, it will run down the cake and create a pool of buttery goodness for your cake to soak in. Just make sure to scoop some extra sauce onto each slice as you serve.
Butter Rum Sauce Alternatives
If you don’t love a butter rum sauce, you can have the cake plain (i.e. like pumpkin bread), or try some of these options:
- Chocolate ganache
- Cream cheese buttercream
- Caramel drizzle