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Pumpkin Pecan Rum Cake

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“This recipe was given to me by a friend. I haven't tried it yet but will have to during the holidays.”
READY IN:
1hr 50mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
  2. In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
  3. In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
  4. Add eggs; beat well to combine.
  5. Add pumpkin and vanilla; beat well to combine.
  6. Add flour mixture to batter one-third at a time, mixing well after each addition.
  7. Pour batter into tube pan.
  8. Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
  9. Let cool 10 minutes.
  10. To make glaze: melt the remainder of the butter in a saucepan.
  11. Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
  12. Remove pan from heat; add in rum; stir to combine.
  13. Poke holes in cake with a toothpick.
  14. Pour half the rum mixture over the cake.
  15. Let stand 5 minutes.
  16. Pour the rest of the rum mixture over the cake.
  17. Cool.

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