Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Kristi Catalani 0

"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."


2 h 30 m servings 492 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Your rating



  1. 46 Ratings


I feel bad to be rating a recipe so low but there are some pretty big problems with this one. First, please be aware that the recipe calls for self-rising flour, not all-purpose. I did not not...

Awesome cake, and actually Valerie there is a cookoing time- 1 hr. and all cooks should read the recipe before cooking.

Wonderful, fabulous, superb, and every other splendiferous adjective you can come up with! I used cooked, mashed sweet potatoes in place of the pumpkin because they were $.25 a pound today. Lace...

My family loved this cake. I like recipes specifically for my Bundt cake pan because a little dusting of powdered sugar dusting will do when you want to cut back on calories or just lighten it ...

This review is for the glaze only. No snub to the cake recipe intended at all, it's just that I had a cake mix I wanted to use. If the cake is as good as the glaze I will be sure and remember t...

I made the Rum - Cream Cheese Glaze to pour over a spice cake. It was wonderful and very easy to make. Thank you! I will try it with the pumpkin cake next time.

Just wanted to say the glaze was great.

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 rec...

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 ...