Pioneer Woman’s Pumpkin Rum Cake is a rich and moist dessert perfect for fall or holiday celebrations. With its spiced pumpkin flavor and a subtle hint of rum, this cake is topped with a luscious glaze that takes it to the next level. Whether served at Thanksgiving or as a cozy dessert for family dinners, this cake is sure to impress.

What is Pioneer Woman Pumpkin Rum Cake?

Pioneer Woman’s Pumpkin Rum Cake is a bundt cake made with spiced pumpkin batter and a touch of rum, giving it a warm, festive flavor. After baking, the cake is drizzled with a rum-infused glaze, creating a moist, flavorful dessert that’s perfect for autumn.

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Why You Should Try This Recipe

Festive flavors: Combines warm spices, pumpkin, and rum for a delicious seasonal treat.
Moist and rich: The addition of pumpkin and rum makes this cake incredibly moist.
Elegant presentation: The bundt shape and glaze make it a showstopper for any table.

Customizable: Can be made without rum for a kid-friendly version.
Perfect for gatherings: A crowd-pleaser at holiday parties or family dinners.

Ingredients Needed to Make Pioneer Woman Pumpkin Rum Cake

For the Cake:

2 1/2 cups all-purpose flour

2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed

3 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup rum (optional; substitute milk or apple juice for non-alcoholic version)

1/2 cup whole milk
1 tsp vanilla extract

For the Rum Glaze:

1/4 cup unsalted butter

1/2 cup granulated sugar
1/4 cup rum (or apple juice for a non-alcoholic version)
2 tbsp water

Instructions to Make Pioneer Woman Pumpkin Rum Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree, rum (or substitute), milk, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 2: Bake the Cake

Pour the batter evenly into the prepared bundt pan.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.

Step 3: Make the Rum Glaze

In a small saucepan over medium heat, melt the butter.
Stir in the sugar, rum (or substitute), and water. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes until slightly thickened.
Remove from heat and let the glaze cool slightly.

Step 4: Glaze the Cake

Use a skewer or fork to poke small holes in the top of the cooled cake to help the glaze soak in.
Slowly drizzle the glaze over the cake, allowing it to seep into the holes. Use a pastry brush to spread the glaze evenly if needed.
Let the glaze set for a few minutes before serving.

What Goes Well With Pioneer Woman Pumpkin Rum Cake

Whipped cream: A dollop of whipped cream adds a light, airy contrast.
Vanilla ice cream: Serve warm slices with a scoop of vanilla ice cream for an indulgent treat.
Caramel sauce: Drizzle with extra caramel sauce for added sweetness.

Coffee or tea: A hot cup of coffee or chai tea pairs beautifully with the spiced flavors.
Candied nuts: Garnish with chopped candied pecans or walnuts for a crunchy texture.

Essential Tips for Perfecting Pioneer Woman Pumpkin Rum Cake

Grease the pan well: Ensure the bundt pan is greased and floured thoroughly to prevent sticking.

Don’t overmix the batter: Overmixing can result in a dense cake; mix just until combined.
Cool before glazing: Let the cake cool completely before applying the glaze to prevent it from melting off.
Adjust rum flavor: For a milder rum flavor, reduce the amount in the glaze or substitute entirely.

Make it ahead: This cake tastes even better the next day as the flavors meld.

Variations of Pioneer Woman Pumpkin Rum Cake

Rum-Free Cake: Use apple juice, orange juice, or milk instead of rum for a non-alcoholic version.
Chocolate Pumpkin Cake: Add 1/2 cup of mini chocolate chips to the batter for a chocolatey twist.

Pecan Pumpkin Cake: Fold in 1/2 cup chopped pecans for extra texture and flavor.
Spicy Pumpkin Cake: Add a pinch of ground ginger for an extra layer of spice.
Maple Glaze: Replace the rum glaze with a maple syrup-based glaze for a different flavor profile.

Storing Pioneer Woman Pumpkin Rum Cake: Best Practices

Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheating Pioneer Woman Pumpkin Rum Cake: Best Practices

Microwave: Heat individual slices in the microwave for 10-15 seconds for a warm treat.
Oven: Reheat the cake in a 300°F (150°C) oven for 10-15 minutes if serving a large portion.

FAQs

Can I make Pumpkin Rum Cake without alcohol?

Yes, you can make Pumpkin Rum Cake without alcohol by substituting the rum with apple juice, orange juice, or milk. These alternatives maintain the moistness and flavor balance of the cake.

How do I prevent the cake from sticking to the bundt pan?

To prevent the cake from sticking, thoroughly grease the bundt pan with butter or cooking spray, and dust it with flour. Ensure all crevices are coated evenly before adding the batter.

Can I prepare Pumpkin Rum Cake ahead of time?

Yes, Pumpkin Rum Cake can be made ahead of time. Bake and glaze the cake, then store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

What’s the best way to store leftover Pumpkin Rum Cake?

Store leftover Pumpkin Rum Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months. Thaw the frozen cake overnight in the refrigerator.

Final Words

Pioneer Woman’s Pumpkin Rum Cake is the ultimate fall dessert, combining warm spices, moist pumpkin, and a decadent rum glaze.

Try it today and enjoy the perfect balance of flavors and textures that make this dessert unforgettable!

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