| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 10 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 3 cups all-purpose flour, plus more for the pan
- 2 cups sugar
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple extract
- 2 large eggs
- 2 sticks (1 cup) salted butter
- 2 cups pumpkin puree
- 2 teaspoons pumpkin pie spice, plus more for serving
- 3/4 cup boiling water
- 2 sticks (1 cup) salted butter
- 1 cup sugar
- 1 cup spiced rum
- 1 teaspoon vanilla extract
- Maple Whipped Cream, recipe follows, for serving
- 1 cup heavy cream
- 1 teaspoon maple syrup
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
- Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
- Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
- Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
- Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
- Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
- Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 907 |
| Total Fat | 51 g |
| Saturated Fat | 30 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 2 g |
| Sugar | 64 g |
| Protein | 7 g |
| Cholesterol | 170 mg |
| Sodium | 645 mg |
Reviews
This was a big hit. I did let the syrup boil a bit more to get let some more of the alcohol evaporate. Getting it out of the pan wasn’t anymore difficult than expected because my bundt pan is very decorative with lots of angles. I used “baker’s joy” spray instead of butter/flour for pan prep. I did have to run a knife in spots. Getting it back into the pan WAS tricky. I poked shallow holes to keep structure. Once I started to lift the cake off the rack, I realized it would probably collapse with the turning over. I found a small cylinder measuring cup that could fit in the center hole. I could flip it over with that in place for support but I was still cussing the whole time I was lifting but it worked. I was able to use all the syrup. I let it soak over night. To get it out the next day, I put the pan in a water bath to warm up the sides because I figured the butter and sugar were pretty solid after being in the fridge. It slid out on the plate with a little shake after that.
I just made this cake for the 4th time and it turns out perfectly! Always a hit at my Christmas Eve dinner party! The only thing I can suggest to those who say the cake fell apart is ensure the cake is fully cooked, don’t poke it too much and be sure it’s fully cooled before you turn it out on the plate for the finally flip! Otherwise I followed the recipe exactly! Thank you Ree I love all your recipes, shows and cookbooks….oh and kitchenware! ❤️
My whole family loved it! I got a little scared with the strong rum smell, so I cooked the syrup with the rum in it for a couple minutes. The rum smell was still strong, but I trusted the recipe and the strong reviews. The cake was a big hit with my whole family! Even the kids!
Make sure you let it cool before you take it out of the Bundt pan. Hopefully you’ve probably butter and floured it and it will come right out!
I made this recipe for Thanksgiving and it was delicious!! I was concerned because so many people said there was too much syrup, I did not think so, and even though there was 1 cup of rum, I didn’t think it had a strong rum flavor. I would definitely make this again, however I would add a bit more maple syrup to the whip cream (it was a little bland).
I had to make this cake twice in one because the first one was a soggy mess! I thought this is going to defeat me so I made another one. I left it in the pan and halved the liquid you put on top. I left it in the pan to cool before I took it out and it still fell apart. It’s delicious, but definitely not worth the headache of making it and not tiring out presentable! I’ve always loved her recipes, but not this one!
This cake is delicious but I’ve made it twice and both times the cake has broken apart. It’s not sturdy enough for poking holes, soaking, and transferring. Different directions or over cook it for the soaking?
Absolutely delicious
Tastes really good. Have to give Ree props as I had an epic fail getting it back in the bundt pan for soaking as it broke apart. Ill try suggestions for just doing the bottom next time as I think doing holes on top and sides made the cake less stable when putting back in. I also reduced the syrup a bit more to cook the alcohol taste out.
Delicious, so moist everyone loved it!
Made this for a Christmas party and it was a huge hit. This Bundt cake was a beautiful presentation!!
I followed a tip from a review and added 2 tablespoon of pumpkin spice. I also substituted hot water for rum. Next time I make this, I will use water as the recipe calls for. I think using rum instead of water made this cake a little bitter- I didn’t get any complaints but this is just my personal preference.
Overall, this is a fantastic dessert for a group. I will certainly make this again and again.
I followed a tip from a review and added 2 tablespoon of pumpkin spice. I also substituted hot water for rum. Next time I make this, I will use water as the recipe calls for. I think using rum instead of water made this cake a little bitter- I didn’t get any complaints but this is just my personal preference.
Overall, this is a fantastic dessert for a group. I will certainly make this again and again.