1. Recipes

How to Make Holiday Pumpkin Cake with Rum-Cream Cheese Glaze - A Step-by-Step Guide

With the holiday season just around the corner, it's time to start planning those festive gatherings and meals. And what better way to celebrate than with a delicious and decadent holiday pumpkin cake? This rich and flavorful dessert is the perfect way to indulge in the flavors of the season, with the added touch of a rum-cream cheese glaze that takes it to the next level.

This holiday pumpkin cake is the ultimate showstopper for your dessert table. It's moist, tender, and full of war...

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Ingredients

  • 2 cups self-rising flour
  • 3 teaspoons pumpkin pie spice
  • 1 ½ cups white sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil
  • ¼ cup melted butter
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoons vanilla extract
  • 3 cups unsweetened canned pumpkin puree
  • 4 eggs, lightly beaten
  • 1 (4 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon rum extract
  • 1 tablespoon milk

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 45 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.

    • Nutrition

    492 cal.

    • Total Fat: 19g
    • Saturated Fat: 7g
    • Cholesterol: 85mg
    • Sodium: 501mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 3g
    • Total Sugars: 57g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 117mg
    • Iron: 2mg
    • Potassium: 214mg

    Categories

    Holiday recipes
    Pumpkin recipes
    Cake recipes
    Dessert recipes
    Cream cheese recipes