Introduction

This spiked pumpkin gingerbread Bundt combines the warm spices of gingerbread with rich pumpkin flavor, all glazed with a luscious rum butter sauce. Perfect for cozy autumn gatherings, it offers a moist, fragrant cake with a boozy twist that your guests will love.

A dark brown bundt cake with a shiny glaze on top is placed on a clear glass plate with a scalloped edge, which sits on a white marbled surface covered partially by a white cloth. Behind the cake, there is a small glass pitcher filled with light yellow liquid and three orange pumpkins, all set against a bright orange cloth with a pattern of coral-colored leaves. The texture of the cake looks moist and dense with deep ridges from the bundt mold. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) flour, plus extra for the pan
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (200g) brown sugar
1 cup (200g) sugar
1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) molasses
3 eggs
1/2 cup (113g) butter, melted and cooled, plus extra for the pan
For the rum butter glaze:

1/2 cup (113g) butter
1 cup (200g) sugar
1/4 cup (60ml) dark rum
1/4 cup (60ml) water
1/4 teaspoon fine sea salt

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease a 9-cup Bundt pan generously with butter, then dust it with flour, tapping out the excess.
Step 2: In a large bowl, whisk together the flour, ground ginger, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 3: In another large bowl, whisk together the brown sugar, sugar, pumpkin puree, molasses, melted butter, and eggs until well combined.
Step 4: Using a spatula, gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 6: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake bakes, prepare the rum butter glaze. In a small saucepan, combine butter, sugar, dark rum, water, and salt. Cook over medium heat, stirring constantly until it comes to a boil. Continue cooking and stirring for 5-7 minutes.
Step 8: Remove the glaze from heat and let it cool slightly.
Step 9: When the cake is done, remove it from the oven and let it cool in the pan for 5-7 minutes. Loosen the edges with a toothpick, then invert the cake onto a serving platter.
Step 10: Generously brush the warm cake with the rum butter glaze. Serve any remaining glaze on the side for extra drizzling.
Step 11: Enjoy this festive and flavorful Bundt cake with friends and family!

Tips & Variations

Use pumpkin puree instead of pumpkin pie filling to control the spice balance and sweetness.
For a non-alcoholic version, substitute the dark rum in the glaze with apple cider or orange juice.
Be careful not to overmix the batter to keep the texture light and tender.
Try adding chopped nuts or crystallized ginger to the batter for extra texture and flavor.

Storage

Store the cooled Bundt cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave before serving, and reapply a little glaze if desired to restore moisture.

How to Serve

A close-up of a slice of dark brown bundt cake with a shiny, thick caramel glaze dripping down its sides and pooling slightly at the base, placed on a white square plate with a silver fork next to it. The cake slice shows a moist and dense texture, with rich color variations inside. In the background, a whole bundt cake with the same glaze and texture sits slightly out of focus on a white plate. To the right of the cake, there is a clear glass jug filled with pale yellow sauce or syrup. The scene is set on a bright orange and yellow patterned cloth, with a soft blur of orange pumpkins in the distant background, all on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed before using. Substitute the canned pumpkin with about 1 1/2 cups of cooked pureed pumpkin, making sure it is thick and not watery to maintain the right cake texture.

What can I use instead of molasses?

If you don’t have molasses, you can use dark corn syrup or a mix of honey and brown sugar as a substitute. The flavor will be slightly different but still delicious.

Spiked Pumpkin Gingerbread Bundt Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

This Spiked Pumpkin Gingerbread Bundt cake is a delightful fusion of classic pumpkin cake and warm gingerbread spices, elevated with a luscious rum butter glaze. Perfect for autumn celebrations, this moist and flavorful bundt cake offers a cozy, spiced treat with a spirited twist that’s sure to impress your guests.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 15 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the batter:

2 cups (250g) flour, plus extra for the pan
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup (200g) brown sugar
1 cup (200g) sugar
1 (15 oz or 425g) can pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) molasses
3 eggs
1/2 cup (113g) butter, melted and cooled, plus extra for the pan

For the rum butter glaze:

1/2 cup (113g) butter
1 cup (200g) sugar
1/4 cup (60ml) dark rum
1/4 cup (60ml) water
1/4 teaspoon fine sea salt

Instructions

Prepare the oven and pan: Preheat your oven to 350°F (180°C). Grease a 9-cup Bundt pan generously with butter, then dust it with flour to ensure the cake releases easily after baking.
Mix dry ingredients: In a large bowl, whisk together the flour, ground ginger, baking powder, baking soda, cinnamon, and salt. Set this mixture aside to incorporate later.
Combine wet ingredients: In another large bowl, whisk together the brown sugar, sugar, pumpkin puree, molasses, melted and cooled butter, and eggs until smooth and well blended.
Fold dry into wet: Using a spatula, gently fold the dry flour mixture into the wet pumpkin mixture, mixing until just combined. Be careful not to overmix to keep the cake tender.
Fill the pan: Pour the batter into the prepared Bundt pan and smooth the top evenly with the spatula.
Bake the cake: Place the pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Make the rum butter glaze: While the cake bakes, combine butter, sugar, dark rum, water, and sea salt in a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly, and cook for 5 to 7 minutes until thickened slightly. Remove from heat and let cool slightly.
Cool and release the cake: When done, remove the cake from the oven and allow it to cool in the pan for about 5 to 7 minutes. Run a toothpick around the edges to loosen, then carefully invert the cake onto a serving platter.
Glaze the cake: Generously brush the warm bundt cake with the prepared rum butter glaze, allowing it to soak in for maximum flavor.
Serve: Pour any remaining glaze into a small pitcher to let guests add more to their slices if desired. Enjoy this warm, spiced cake as a perfect autumn treat.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to maintain the right texture and flavor.
Do not overmix the batter once the flour is added to keep the cake soft and tender.
Let the glaze cool slightly before brushing it onto the cake to prevent melting the cake’s surface excessively.
The rum glaze contains alcohol; substitute with additional water or orange juice for a non-alcoholic version.
This cake keeps well stored in an airtight container at room temperature for up to 3 days.

Keywords: pumpkin bundt cake, gingerbread cake, pumpkin gingerbread, rum butter glaze, autumn dessert, spiced pumpkin cake, bundt cake recipe