Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake


*Use organic ingredients when possible.

Serves 8-10



2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground ginger

1 tablespoon orange zest

2 cups cooked, pureed pumpkin

1/2 cup sour cream

1/2 cup sugar

1 cup packed light brown sugar

1/2 cup milk

1/4 cup butter

2 large farmstead eggs

2 tablespoons butter

1 cup spiced dark rum

Whipped cream or vanilla ice cream



Preheat the oven to 350 degrees F.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and orange zest in a large bowl.  Add the pumpkin, sour cream, sugar, brown sugar, milk, and 1/4 cup butter.  Beat until well combined. Add the eggs and beat for two minutes.


Pour into a nonstick Bundt pan, and bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Cool completely, then overturn onto a serving plate.


Combine the remaining 2 tablespoons of butter and the rum in a saucepan, and simmer for a few minutes. Slowly pour the rum mixture over the cake, allowing it to soak as you go.  Serve immediately with a dollop of freshly whipped cream or vanilla ice cream. Refrigerate leftovers.


*Special Note:  Farmguy loved the buttered rum flavor; however, I thought the rum was a bit overpowering.  Serving the buttered rum on the side for individual tastes may work best.




  1. I’m with you on the rum…the taste often overwhelms all the spices in that kind of cake. Looks delicious. Not a fan of frosting, so I use the Bundt pan all the time…rarely make a layer cake. I have canned pumpkin hanging out in my pantry…will have to try this one. Thanks, Tonya.

    Liked by 1 person

    • Thanks so much, Van. Overall, everyone who tried the cake enjoyed it. I think I was the only person who thought the rum overwhelmed the pumpkin and spices. For me, a little rum goes a long way.
      I hope you’ll it. The recipe was straightforward and didn’t take long at all. I’ll definitely make this cake again, especially around the holidays. 🙂

      Liked by 1 person

  2. Yummm..this is another useful recipe for dug out pumpkin flesh. Thanks for the share and I can already taste it. I gotta get my oven replaced before I can be a pastry chef again! LOL! Happy Friday FarmGirl to you and yours! 🙂

    Liked by 1 person

    • Thanks, Prajakta. Pumpkin with spices (nutmeg, cinnamon, and ginger) is a popular combination in the U.S., especially this time of year. Many people have pumpkin pie for dessert on Thanksgiving.
      If you decide to make the cake, I hope you’ll enjoy it! I would love to know your opinion. 🙂

      Liked by 1 person

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