Pumpkin Rum Cake/Bread

Christine Whisenhunt


It's that pumpkin time of year! I was going through an old cookbook from the Oregon Cancer Society that my great aunt gave me years ago, looking for something different to make and ran across this. It sounds amazing and I haven't seen anything like this on here, so I thought I would share. I'll be trying this one for the holidays! If you beat me to it, let me know what you think.

**This recipe was originally shared by Retta Cooper. All credit and thanks go to her.**

Note: Photo borrowed from the internet.

pinch tips: How to Measure Ingredients




Makes one bundt.


20 Min


1 Hr 20 Min


2 pkg
(16 oz./each) pound cake mix
1 can(s)
(16 oz.) pumpkin
1 1/2 tsp
pumpkin pie spice


1 c
1 c
orange juice
inch cinnamon stick
1/4 c

Directions Step-By-Step

For cake:
Prepare cake mixes according to directions, but reduce water to a total of 2/3 cup. Add pumpkin and spice; mix well. Prepare a 10-inch fluted tube pan by greasing and flouring well. Pour cake mixture into pan. Bake at 325 degrees for 1 hour 20 minutes. Allow to cool in pan for 10 minutes. Turn out onto serving plate. Using a long-tined fork or skewer, punch holes in the top of the cake at 1 inch intervals.
For glaze:
In saucepan, bring sugar, orange juice and cinnamon stick to a boil, then remove from heat. Remove the cinnamon stick and stir in the rum. Spoon glaze slowly over the cake, a small amount at a time, allowing it be absorbed before adding more, until all glaze is used.
Note: This is the original recipe, but I think I would omit the cinnamon stick and use a spiced rum instead.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy