Pumpkin Cake with Rum-Cream Cheese Glaze

Recipe Collection: Dessert

Pumpkin Cake with Rum-Cream Cheese Glaze is a moist and flavorful alternative to traditional pumpkin pie, making it a perfect centerpiece for your Thanksgiving and Christmas gatherings. With its rich rum-cream cheese glaze, this vegetarian treat is sure to impress.

Ideal for those following a vegetarian diet, this American cuisine dessert is free from dairy, eggs, and gluten, catering to various dietary needs. The cake's warm spices and pumpkin flavor create a comforting experience, making it perfect for holiday celebrations or cozy family gatherings.

You can easily find this recipe on easyChef Pro, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists simplify your meal planning. Select this recipe, organize your ingredients, and follow the step-by-step guide to create a festive masterpiece today!

Overview

This Holiday Pumpkin Cake is a delightful alternative to traditional pumpkin pie, perfect for Thanksgiving and Christmas. It's incredibly moist and melts in your mouth, especially when topped with a rich cream cheese and rum glaze.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 150 minutes

Ingredients

• 2 Cups self-rising flour, sifted
• 3 Teaspoons pumpkin pie spice
• 1.5 Cups white sugar
• 0.5 Cups light brown sugar, packed
• 0.5 Cups vegetable oil
• 0.25 Cups butter, melted
• 0.5 Cups unsweetened applesauce
• 1.5 Teaspoons vanilla extract
• 3 Cups unsweetened canned pumpkin, pureed
• 4 Whole eggs, whisked
• 4 Ounces cream cheese, softened
• 1 Tablespoon butter, softened
• 2 Cups confectioners' sugar, sifted
• 1 Teaspoon rum extract
• 1 Tablespoon milk

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. 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.
3. Gradually beat the flour mixture into the pumpkin mixture, 0.5 cups at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
4. Bake in the preheated oven for 60 minutes. Cover the 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.
5. 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.
6. 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 the cake refrigerated after serving.

Enjoy your Festive Pumpkin Cake with Rum-Cream Cheese Glaze!