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Spiked Pumpkin Gingerbread Bundt Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the pan: Pour the batter into the prepared Bundt pan and smooth the top evenly with the spatula.
  6. 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.
  7. 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.
  8. 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.
  9. Glaze the cake: Generously brush the warm bundt cake with the prepared rum butter glaze, allowing it to soak in for maximum flavor.
  10. 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

Find it online: https://thehungrymason.com/spiked-pumpkin-gingerbread-bundt-recipe/