This pumpkin rum cake is ultra-moist and full of warm pumpkin spice. A buttery rum sauce soaks into the cake, enhancing the pumpkin flavor for a simple yet elevated autumn dessert. 
This recipe blends the best of a rum-soaked cake and a pumpkin bundt cake to make a seasonal favorite. The cake stays tender thanks to oil, eggs, and pumpkin puree, while brown sugar and warm spices give it classic pumpkin spice notes. I often add a layer of chopped pecans for crunch, though that’s optional.
Making the Perfect Pumpkin Rum Cake
Begin by preparing a moist pumpkin bundt cake enriched with a touch of rum extract. The batter gets its pumpkin spice from brown sugar, cinnamon and other warming spices, plus vanilla and pumpkin puree. Oil and three eggs produce a tender crumb that stays moist.
Whisk the dry ingredients together in one bowl and combine the wet ingredients and sugars in another. 
Fold the dry mixture into the wet ingredients until the batter is smooth and lump-free. Make sure your bundt pan is well greased and lightly floured (or use a pan release) so the cake releases easily, especially around the pan’s crevices.
Toast or add the chopped pecans to the bottom of the pan if using, then pour the batter in and smooth the top. Bake in a preheated oven for about 50–60 minutes, or until a toothpick inserted in the center comes out clean. 
Butter Rum Sauce
While the cake cools slightly, make the butter rum sauce. Melt together butter, granulated sugar, rum and a little water, stirring until the sugar dissolves. Bring the mixture to a gentle boil and simmer about five minutes until the sauce thickens slightly.
After the cake has cooled in the pan for about 20 minutes, invert it onto a wire rack. Use a toothpick or wooden skewer to poke holes in the warm cake, then generously brush or spoon the rum sauce over the top so it soaks into the holes and into the crumb. I usually reserve half the sauce for guests to add more if they like a stronger rum flavor. 
Baking Tips & Tricks
- Rum extract flavors the cake batter; the sauce uses real rum. If you don’t have rum extract, you can omit it without drastically changing the result.
- Dark or spiced rum works well for the sauce, but light rum is fine too. No need to buy anything expensive—choose a rum with a hint of caramel or warm spice if you can.
- Use pure pumpkin puree, not pumpkin pie filling. The puree and pie filling are not interchangeable.
- Do not overmix the batter—mix until just combined to avoid air tunnels or dense spots.
- Oven temperatures and bundt pan shapes vary, so baking time may change by 10–20%. The cake is done when it starts to pull away from the pan edges and a toothpick comes out clean or with a few moist crumbs.
- Choose a relatively simple bundt pan; very intricate pans increase the chance the cake will stick.
- Pan release (shortening, oil and flour mixture) helps bundt cakes release cleanly. If you don’t have pan release, be sure to thoroughly grease and flour the pan.
Quick Recipe Overview
Prep time: 30 mins | Cook time: 50 mins | Total: 1 hr 20 mins | Serves: 12 slices
Equipment
- 12-cup bundt pan (the author’s pan is 10.5 inches in diameter and 4 inches deep)
Ingredients
Pumpkin Bundt Cake
- 3/4 cup chopped pecans (optional)
- 2 1/2 cups all-purpose flour (313 g)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup canola or vegetable oil (240 ml)
- 1 cup granulated sugar (200 g)
- 3/4 cup brown sugar (158 g), light or dark
- 3 large eggs, whisked
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- 1 (15 oz) can pumpkin puree (210 ml) — NOT pumpkin pie filling
Butter Rum Sauce
- 1/3 cup unsalted butter (75 g)
- 3/4 cup granulated sugar (150 g)
- 1/3 cup rum (80 ml) — dark or spiced recommended
- 3 tablespoons water (45 ml)
Instructions
Pumpkin Rum Cake
- Preheat oven to 350°F (180°C). Spread chopped pecans on a baking sheet and toast 8 minutes, then reduce oven to 325°F (170°C).
- Grease and flour the bundt pan or brush with pan release.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt.
- In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, vanilla, rum extract and pumpkin puree until combined.
- Fold the dry ingredients into the wet in batches until just combined—do not overmix.
- Sprinkle toasted pecans into the prepared pan if using. Spoon batter into the pan and smooth the top.
- Bake 50–60 minutes or until a toothpick comes out clean and the cake starts to pull from the pan edges.
- Cool in the pan 20 minutes, then invert onto a wire rack.
Butter Rum Sauce
- Combine butter, sugar, rum and water in a small saucepan over low heat. Stir until melted and sugar dissolves.
- Bring to a gentle boil and simmer about 5 minutes while stirring.
- Use a toothpick or wooden skewer to poke holes in the warm cake and brush or spoon the sauce over the top so it soaks into the cake. Reserve remaining sauce to serve alongside slices.
Notes
- Pecans are optional—measure after chopping.
- If you prefer, substitute the spice mix with 1 tablespoon pumpkin pie spice.
- Rum extract is usually found near vanilla in the baking aisle.
- Store the cake in an airtight container at room temperature up to 3 days or refrigerated up to 5 days.
- Nutrition information is an estimate per slice assuming 12 slices and all sauce used.
