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Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

SUBMITTED BY: Kristi Catalani

"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."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
  2. Sift the flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugar, vegetable oil, 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.
  3. Bake in preheated oven until a wooden skewer inserted into the cake comes out clean. If not done, place a sheet of aluminum foil over the top of the pan, and bake 10 minutes more. Cool the cake in the pan 30 minutes before inverting onto a serving plate. Cool completely before glazing.
  4. 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. Refrigerate until ready to serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by netka
I made the Rum - Cream Cheese Glaze to pour over a spice cake. It was wonderful and very easy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by Kathi Summerfield
My family loved this cake. I like recipes specifically for my Bundt cake pan because a little... MORE


 
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Recipe Submitter:

Kristi Catalani
Cooking Level: Intermediate
Home Town: Alabaster, Alabama, USA
Living In: Memphis, Tennessee, USA
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Nutritional Information
Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Servings Per Recipe: 12

Amount Per Serving

Calories: 493

  • Total Fat: 19.3g
  • Cholesterol: 94mg
  • Sodium: 515mg
  • Total Carbs: 76.2g
  •     Dietary Fiber: 2.5g
  • Protein: 5.7g

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