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Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Name: Holiday Pumpkin Cake with Rum-Cream Cheese Glaze
Prep time: 18 min
Cook time: 47 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 cups self-rising flour; 3 teaspoons pumpkin pie spice; 1.5 cups white sugar; 0.5 cups light brown sugar , packed; 0.5 cups vegetable oil; 0.25 cups melted butter; 0.5 cups unsweetened applesauce; 1.5 teaspoons vanilla extract; 3 cups unsweetened canned pumpkin puree; 4 eggs , lightly beaten

Total Time

1h 5m

18m prep · 47m cook

Servings

4 people

Rating

—

Difficulty

Medium

3 views

🥬 Vegetarian 🥜 Nut-Free ✡️ Kosher

This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.

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Ingredients

2 cups self-rising flour
3 teaspoons pumpkin pie spice
1.5 cups white sugar
0.5 cups light brown sugar , packed
0.5 cups vegetable oil
0.25 cups melted butter
0.5 cups unsweetened applesauce
1.5 teaspoons vanilla extract
3 cups unsweetened canned pumpkin puree
4 eggs , lightly beaten

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2

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.
3

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.
4

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.
5

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.
6

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.