Description
A moist and flavorful cake combining pumpkin and rum for a perfect fall dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, rum, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
For a non-alcoholic version, substitute rum with apple juice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g