Pioneer Woman Pumpkin Rum Cake

Pioneer Woman Pumpkin Rum Cake is made with pumpkin puree, all-purpose flour, spiced rum, salted butter, buttermilk, sugar, eggs, baking soda, and pumpkin pie spice. This delicious Pumpkin Rum Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.

Ingredients Needed:

For the Cake:

• Nonstick cooking spray (for the pan)
• 3 cups all-purpose flour (plus more for the pan)
• 2 cups sugar
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1/2 teaspoon maple extract
• 2 large eggs
• 2 sticks (1 cup) salted butter
• 2 cups pumpkin puree
• 2 teaspoons pumpkin pie spice (plus more for serving)
• 3/4 cup boiling water

For the Rum Syrup:

• 2 sticks (1 cup) salted butter
• 1 cup sugar
• 1 cup spiced rum
• 1 teaspoon vanilla extract

For the Maple Whipped Cream:

• 1 cup heavy cream
• 1 teaspoon maple syrup

How To Make Pumpkin Rum Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour a 10-cup bundt pan.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, and salt; set aside.
3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, baking soda, vanilla extract, maple extract, and eggs; set aside.
4. Prepare Pumpkin Mixture: In a medium saucepan over medium heat, melt the butter, then stir in the pumpkin puree and pumpkin pie spice. Add the boiling water and whisk until smooth.
5. Combine Mixtures: Pour the pumpkin mixture into the dry ingredients and whisk until just mixed. Slowly add the wet ingredients, stirring until just combined.
6. Bake the Cake: Pour the batter into the prepared bundt pan and bake for about 45 minutes, or until a cake tester inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 10-12 minutes. Carefully invert it onto a rack over a baking sheet and poke the top and sides with a wooden skewer.
8. Make Syrup: In a large saucepan, combine the butter, sugar, and 2 tablespoons of water. Bring to a boil and cook for 3-4 minutes. Remove from heat, then carefully stir in the rum and vanilla extract.
9. Soak the Cake: Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan, poke holes in the bottom, and pour the remaining syrup over the cake. Let it soak in the pan for about 1 hour.
10. Serve: Invert the cake onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.

Maple Whipped Cream:

1. Whip Cream: In a stand mixer bowl, combine heavy cream and maple syrup. Whip on medium-high speed until soft peaks form (2-3 minutes). Refrigerate until ready to use.

Recipe Tips

• Use Fresh Pumpkin Puree: If possible, use fresh pumpkin puree for better flavor. Roast your own pumpkin and blend it for the best results.
• Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps the batter blend smoothly and rise well.
• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
• Check for Doneness: Use a toothpick or cake tester to check if the cake is done. It should come out clean or with a few moist crumbs.
• Let it Soak: Allow the cake to soak in the rum syrup for at least an hour in the pan. This gives it more flavor and moisture.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Pumpkin Rum Cake cool until it is at room temperature. Then, cover it tightly with plastic wrap or foil and put it in the fridge. It will stay good for up to 5 days.
• Freeze: You can freeze leftover Pumpkin Rum Cake for up to 3 months. After it cools, wrap it well in plastic wrap and then in foil. To thaw, place it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 1/12 of the cake)

• Calories: 360
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 200mg
• Potassium: 150mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

More Bobby Flay Recipe:

• Pioneer Woman Bartlesville Cream Pie
• Pioneer Woman Chuckwagon Brownies
• Pioneer Woman Orange Bars
• Pioneer Woman Boozy Berry Upside Down Cake
• Pioneer Woman Lemon Berry Icebox Cake