Over the holidays, particularly Thanksgiving and Christmas, this cake is a major success with my family. It just melts in your mouth since it is so moist. It makes a delicious substitute for pumpkin pie. Either plain or with powdered sugar on top, this cake is delicious. It tastes extra nice when a tasty glaze is drizzled over the top. My family’s favorite glaze is prepared with cream cheese and a tiny touch of rum.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups self-rising flour
- 3 teaspoons pumpkin pie spice
- 1 ½ cups white sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- ¼ cup melted butter
- ½ cup unsweetened applesauce
- 1 ½ teaspoons vanilla extract
- 3 cups unsweetened canned pumpkin puree
- 4 eggs, lightly beaten
- 1 (4 ounce) package cream cheese, softened
- 1 tablespoon butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon rum extract
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- 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.
- Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
- Bake in preheated oven for 60 minutes. Cover 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.
- 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.
- 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 cake refrigerated after serving.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 501 mg |
| Sugars | 57 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Only used the rum glaze – delicious – did not adjust at all
Very easy to make. The cake has a denser consistency with more of a pumpkin pie-like thickness to it versus a regular cake consistency. But still very good. The icing was simple and amazing. We will definitely be making this again this holiday season.
Great recipe! I use caramel macchiato creamer instead if milk for the glaze! Sprinkled walnuts on top!
I baked it for 1hr and an additional 20 minutes with the foil, the cake looked done, I placed the icing on top, but after I cut a slice and put a fork in it, it was too moist almost like eating a pumpkin pie ! It is supposed to have a texture of a pumpkin pie, or a spongy cake? It looks like the inside did not cook. Put it did taste superb
My husband and friends love this. However, it REALLY is a pumpkin cake. It calls for a lot of pumpkin which makes the cake very heavy and very soggy in my opinion. It taste quite good but the consistency is off-putting to me. I find this true of a lot of recipes that are so heavy on the pumpkin.
Ironically, I’ve never made this cake. However, I love the glaze! I reworked the amounts to use as a drizzle over my famous pumpkin pie.
I added 3 tsp baking powder, 1 tsp baking soda, and additional 1/2 cup of flour and sifted all together with pumpkin pie spice because all I had on-hand was all-purpose flour–baked for 1 hour 15 minutes–came out in bundt pan moist and delicious! Used 1 tblsp rum instead of imitation and glaze was rich and delicious
I use this glaze on top the “Too Much Chocolate Cake” and enjoy a little (or big) piece of heaven!!!
I followed the recipe to the T, as I do will all the recipes that I get from All Recipes. This did not rise at all. I do not know what happened but it was very embarrasing at Thanksgiving Dinner at a friends house. I hope that your will turn out better if you do try this
I followed the recipe exactly and did not care for it. It was a cake version of pumpkin pie–but it was very dense and chewy. The glaze was good–that was the only thing I liked.
I also just used the glaze for a molasses cake. Delicious!
This rating is ONLY for the frosting which I used on a banana cake. I thought the frosting was decent. It actually lost that cream cheese twang due to the sugar ratio, so I had to add bottled lemon juice a little at a time til it tasted right. This frosting did not come out white for me like in this picture because my rum extract is brown. I don’t even know if they make that in clear, but I guess they must else this photo wouldn’t show white glaze.
I baked mine till a toothpick came out clean (60 min.) This cake wa way too dense. I followed the recipe to a T. Very disappointing. I will definitely keep the glaze recipe, it was excellent.
Tried this recipe tonight. Just want to point out, it says in the notes for this recipe that it’s an alternative to pumpkin pie. With that being said, It is very much like a pumpkin pie in it’s texture when it’s done cooking. I don’t have a bundt pan and I was making this to bring over to my niece that just had twins. I also wanted some for the house. I followed the directions but I didn’t have applesauce so I used sour cream instead. Also, I used only 1 cup of white sugar because I didn’t want it so sweet. I poured the batter into a 8″ round pan and an 8 x 10 glass pan. The round pan was done in about 35 mins and the 8×10 cooked around 45. I didn’t have cream cheese and I didn’t have rum extract so what I did use was one large box of cheese cake pudding with a teaspoon of orange extract. Made the pudding according to pie filling directions with the extract. Then I took half of a large container of Cool Whip and folded it into the pudding after it set in the refrigerator for an hour. It was delicious. I would have given this 5 stars, but I took off a star because the author is calling it a cake and it’s not very cake-like, it’s more of a pie filling consistency.
Do not try to take out of the pan too early. Let it cool! I was rushing and tried to get it out and it all fell apart. It tasted great though!
I don’t know if I did something wrong but the cake was uncooked after 1 and 1/2 hr. in the oven. I think I would cut back on the pumpkin. Taste was good but way too gooey. Perhaps the original receipe user made a typo in the ingredients.
I do not know what went wrong but my cake came out very dense and not done even after 1 hr. and 20 min. of cooking time. I did not care for the rum flavoring in the glaze.
Used the glaze from this recipe for Mary Anne’s Carrot cake. I can’t rate the cake but the glaze was fantastic!
I actually made a different cake–pumpkin cake III which was very good but I did make this rum icing and it was fantastic! Definitely will be using the icing in the future and I’ll try this recipe too–it’s very similar to the other except for the self-rising flour.
This review is for the glaze…yummy! The perfect topping for a pumpkin cake. I made this in a glass bowl, sitting on top of a small pot of simmering water. Stirred with a hand blender for a smooth consistency. The only thing I would change is two tablespoons of milk, this is a bit thick. THANK YOU for sharing!
I hate pumpkin pie, so I wanted to try something different with pumpkin that I might like. I made this for Thanksgiving and I am making another one right now, as it was requested by visiting relatives. Everyone (myself included) loved it. I made one change and that was I put a layer of brown sugar, cinnamon and butter in the middle. Also the glaze came out perfect, I have never made a glaze that set up so nicely. But then, I am impatient and don’t usually wait until it is completely cool, and I sprinkled some cinnamon on top of the glaze just for effect and it looked and tasted great. Thanks for sharing this recipe, I will definitely be making this every year.