Pumpkin Bundt Cake with Butter Rum Sauce
Moist and flavorful pumpkin cake with butter sauce flavored with rum extract.
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
- Preheat 325 degrees F. Spray your bundt pan with non-stick spray, toss some flour around the edges and set aside.
- 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.
- 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.
- 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.
- Let the cake cool completely before turning it on to a cake plate.
FOR THE SAUCE
- 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.