Pumpkin Bundt Cake with Butter Rum Sauce


Oct 03

Pumpkin Bundt Cake with Butter Rum Sauce – a moist and flavorful pumpkin cake with a butter sauce flavored with rum extract.

Pumpkin Bundt Cake with Butter Rum Sauce: a moist and flavorful pumpkin cake with a butter rum sauce. #fallcake #cakebycourtney #pumpkincake #bundtcake #pumpkinbundtcake #easybundtcake #easycakerecipe #buttersauce #pumpkindessert

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:

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!

Pumpkin Bundt Cake with Butter Rum Sauce: a moist and flavorful pumpkin cake with a butter rum sauce. #fallcake #cakebycourtney #pumpkincake #bundtcake #pumpkinbundtcake #easybundtcake #easycakerecipe #buttersauce #pumpkindessert

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.

Pumpkin Bundt Cake with Butter Rum Sauce: a moist and flavorful pumpkin cake with a butter rum sauce. #fallcake #cakebycourtney #pumpkincake #bundtcake #pumpkinbundtcake #easybundtcake #easycakerecipe #buttersauce #pumpkindessert

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
Pumpkin Bundt Cake with Butter Rum Sauce: a moist and flavorful pumpkin cake with a butter rum sauce. #fallcake #cakebycourtney #pumpkincake #bundtcake #pumpkinbundtcake #easybundtcake #easycakerecipe #buttersauce #pumpkindessert

Enjoy!

 

Pumpkin Bundt Cake with Butter Rum Sauce

Moist and flavorful pumpkin cake with butter sauce flavored with rum extract.

Course Dessert
Cuisine Cake
Keyword Beginner, Bundt Cake, Butter Rum Sauce, Pumpkin Bundt Cake
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 40 minutes
Servings 20

Ingredients

FOR THE CAKE

  • 1 1/2 cups (300 g) granulated sugar
  • 3/4 cup  (165 g) light brown sugar packed
  • 5 large eggs at room temperature
  • 1 cup (218 g) vegetable oil
  • 1 1/2 teaspoons (6.3 g) vanilla
  • 2 cups (450 g) pumpkin purée 
  • 3 cups (360 g) all-purpose flour
  • 1 1/2 tablespoons (18 g) baking powder
  • 3 teaspoons (7.8 g) ground cinnamon
  • 1 1/2 teaspoons (3.9 g) ground ginger
  • 1 teaspoon (2.64 g) nutmeg
  • 1 teaspoon (5.6 g)salt

FOR THE SAUCE

  • 1 cup (226 g) unsalted butter
  • 1 1/2 cups (300 g) granulated sugar
  • 12 oz evaporated milk
  • 2 tsp (8.4 g) pure vanilla extract
  • 1 tsp (4 g) rum extract

Instructions

FOR THE CAKE

  1. Preheat 325 degrees F. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
  4. Pour the batter into your bundt pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 50 to 55 minutes.

  5. Let the cake cool completely before turning it on to a cake plate.

FOR THE SAUCE

  1. Combine ingredients in a medium saucepan. Stir and bring to a boil. Remove from heat and let cool slightly before pouring over your bundt cake.

10 thoughts on “Pumpkin Bundt Cake with Butter Rum Sauce

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  1. Is this supposed to be 1 1/2 TEASPOONS or tablespoons of baking powder? The weight measurement of 6 grams is closer to teaspoons than tablespoons?

  2. I LOVE your recipes and cannot wait to make this for thanksgiving. I will be traveling. I plan to make the cake in advance and pour the sauce over when it’s time to serve dessert. Can I make the sauce in advance and just warm it up a little in the microwave to pour over before serving?

  3. 5 stars
    I made this cake last weekend. It was delicious & really easy. I love making big, fancy layer cakes for special occasions, but on a chilly, dreary Saturday it was wonderful to whip up this pumpkin bundt cake for the family. I think I’m going to try your apple cider bundt next!