Tasty Recipes: Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

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Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

"This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum."

Ingredients :

  • Cake:
  • 2 cups self-rising flour
  • 3 teaspoons pumpkin pie spice
  • 1 1/2 cups white sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/4 cup melted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 3 cups unsweetened canned pumpkin puree
  • 4 eggs, lightly beaten
  • Glaze:
  • 1 (4 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon rum extract
  • 1 tablespoon milk

Instructions :

Prep : 30M Cook : 12M Ready in : 2H30M
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  • Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  • Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
  • Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
  • To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
  • To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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