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Cakes

Pumpkin Cake with Butter Rum Sauce

by Christina

Pumpkin Bundt cake drizzled with butter rum sauce

5.0 (26)out of 5, 26 ratings

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Prep
1 hr 15 min
Bake
50 min
Total
2 hr 5 min
Makes
12
This super tasty, moist cake is perfect for any occasion! Whether you bring it to a Halloween party, serve it as dessert on Christmas Eve or enjoy it over a cozy cup of coffee (or tea). With its cinnamon, pumpkin and ginger, this cake is just right for the cold season, and its rich flavor puts a smile on everyone's face.

Ingredients

Makes 12

For the cake

  • 1 ½ cups300 ggranulated sugar
  • ¾ cup plus ½ tbsp165 glight brown sugar, packedIn German recipes this is usually light brown cane sugar, a little drier than American brown sugar. In the US use light brown sugar; in the UK, light brown soft sugar.
  • 5large eggsat room temperature
  • 1 cup218 gsunflower oil
  • 1 ½ tspvanilla extract
  • 16 oz450 gpumpkin purée
  • 3 cups360 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 ½ tbspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 3 tspground cinnamon
  • 1 ½ tspground ginger
  • 1 tspground nutmeg
  • 1 tspsalt

For the sauce

  • 2 sticks226 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 1 ½ cups300 ggranulated sugar
  • 1 ½ cups350 mlevaporated milkIn Germany Kondensmilch is unsweetened evaporated milk unless the recipe says sweetened. In the US and the UK use evaporated milk, not sweetened condensed milk.
  • 2 tbspvanilla extract
  • 1 tbsprum extract

Method

For the cake

  1. Preheat the oven to 325°F (160°C).

  2. Grease the Bundt pan and dust it with a little flour.

  3. Beat the sugar and eggs on medium speed for about five minutes, until the mixture is pale and fluffy.

  4. Add the oil and vanilla extract and mix in briefly (about 30 seconds).
  5. Now add the pumpkin purée and mix it in briefly, just until everything comes together.

  6. In a separate bowl, mix all the dry ingredients (flour, baking powder, cinnamon, ginger, nutmeg, salt).

  7. Slowly mix the dry ingredients into the egg mixture on the lowest speed.

  8. Pour the batter into the Bundt pan and bake the cake for about 50 to 55 minutes.

  9. Do the toothpick test: the wooden skewer should still have a few moist crumbs clinging to it.

  10. Let the cake cool completely before turning it out onto a plate.

For the sauce

  1. Put all the ingredients together in a medium saucepan.

  2. Bring the mixture to a boil, stirring constantly.
  3. Remove from the heat and let it cool a little before pouring the sauce over the cake.
  4. Enjoy!