Irresistible Holiday Pumpkin Cake with Rum‑Cream Cheese Glaze

Nothing says holidays like the warm, spiced aroma of this pumpkin cake wafting through the house. My Holiday Pumpkin Cake with Rum‑Cream Cheese Glaze has been the star of our family gatherings ever since my aunt slipped me the recipe on a stained index card ten years ago. I remember the first time I made it – my kitchen smelled like cinnamon and nutmeg for days, and my neighbors kept popping by “just to check on me” (translation: to snag another slice). The magic happens when rich pumpkin cake meets that boozy cream cheese drizzle – it’s like autumn and holiday cheer had a delicious baby.

Why You’ll Love This Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Trust me, this isn’t your average pumpkin dessert—it’s the one people will beg you to bring every year. Here’s why:

• Moist like nobody’s business: The pumpkin puree keeps every bite tender, even days later (if it lasts that long).
• Festive flavors that sing: Warm spices + rich rum glaze = instant holiday mood in every forkful.
• Foolproof to make: No fancy techniques—just mix, bake, and drizzle. Perfect for chaotic holiday baking days.
• Crowd magic: Works equally well for fancy dinners or casual cookie swaps (watch slices disappear first).

Ingredients for Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Gather these pantry staples – you might already have most hiding in your kitchen! I always use canned pumpkin puree (not pie filling) for consistent moisture, and please don’t skip softening that cream cheese first (cold cream cheese makes lumpy glaze – been there!). Here’s your shopping list:

• For the cake: 2 cups all-purpose flour, 1 tsp each baking soda & baking powder, 1 tsp cinnamon, 1/2 tsp each nutmeg & salt, 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup packed brown sugar (the dark kind adds depth!), 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract
• For the glaze: 4 oz softened cream cheese, 1 cup powdered sugar, 2 tbsp rum (I use dark spiced rum – adjust to taste!), 1 tbsp milk

Pro tip: Measure your brown sugar by packing it firmly into the cup – those molasses-y pockets are flavor gold!

Equipment You’ll Need

Don’t stress—you probably have everything already! Just grab:

• A trusty 9-inch cake pan (round or square both work)
• Two mixing bowls (one for dry, one for wet ingredients)
• A whisk and rubber spatula
• Electric mixer for that dreamy glaze (but a sturdy fork works in a pinch!)

That’s it—no fancy gadgets needed. Now let’s get baking!

How to Make Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Okay, let’s dive into the fun part! This cake comes together in three simple phases – batter, baking, and that glorious glaze. Follow these steps, and you’ll have a showstopper that smells like holiday magic.

Preparing the Cake Batter

First, whisk all your dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt) in one bowl. In another bowl, beat the wet stuff – pumpkin puree, both sugars, oil, eggs, and vanilla – until it looks like a smooth, orangey dream. Now, here’s the key: gently fold the dry mix into the wet ingredients with a spatula. Stop when you just barely see no flour streaks – overmixing makes tough cake, and we want tender!

Baking and Cooling

Pour that gorgeous batter into your greased pan and pop it in a 350°F oven. Set a timer for 30 minutes, but start checking at 25 – ovens lie sometimes! The cake’s done when a toothpick comes out with just a few moist crumbs (no wet batter). Let it cool completely in the pan – I know it’s tempting, but rushing this step makes the glaze melt right off!

Making the Rum-Cream Cheese Glaze

While the cake cools, whip up that boozy goodness. Beat the softened cream cheese first until it’s smooth (no lumps!), then gradually add powdered sugar. Drizzle in the rum and milk until it’s pourable but still thick – you want it to ribbon off the spoon beautifully. Pro tip: Taste as you go and add an extra splash of rum if you’re feeling festive!

Tips for Perfect Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

After making this cake more times than I can count (and eating even more slices!), I’ve learned a few tricks to guarantee perfection every time:

• Room temp is your friend: Cold eggs and cream cheese don’t blend well – take them out at least an hour before baking.
• Sift that sugar: Lumpy powdered sugar makes lumpy glaze. A quick sift gives you silky-smooth drizzle.
• Rum to taste: Start with 1 tbsp rum, then add more until it makes you smile (but not slur!).
• Cool completely: I know it’s hard to wait, but warm cake turns glaze into a melty mess.

Follow these, and your cake will be the talk of the holiday table!

Variations and Substitutions

This recipe is surprisingly flexible! Here are my favorite twists when I’m feeling creative or need to improvise:

• Booze swap: Bourbon works beautifully instead of rum for a deeper caramel note (my uncle insists it’s better this way).
• Healthier option: Replace half the oil with Greek yogurt – you’ll still get amazing moisture with less fat.
• Nut-free: Already is! But feel free to fold in chopped pecans or walnuts if you’re a crunch lover.
• Non-alcoholic: Skip the rum and use orange juice in the glaze – still deliciously festive!

The best part? This cake forgives almost any tweak – just don’t tell Grandma I said that!

Serving and Storing Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Here’s the best way to enjoy your masterpiece: serve slices at room temperature so all those spiced pumpkin flavors shine. The glaze firms up just enough to stay pretty but still melts in your mouth. Leftovers? (As if!) Store them covered in the fridge for 3-4 days – the cake stays miraculously moist. I like to zap cold slices for 10 seconds to take the chill off, but room-temp is still my favorite way to eat it the next day with coffee. Pro tip: Add fresh whipped cream and extra cinnamon dusting for holiday brunch – trust me!

Nutritional Information

Just so you know, these numbers are estimates – your actual counts might vary depending on brands and tweaks you make. Here’s the scoop per slice:

• Calories: 320
• Sugar: 28g
• Fat: 14g
• Carbs: 45g
• Protein: 4g

Now forget the math and enjoy every bite – it’s the holidays!

Frequently Asked Questions

Q1. Can I omit the rum in the glaze?
Absolutely! The cake tastes amazing even without alcohol. Just replace the rum with milk or orange juice for a family-friendly version. My niece loves it with a splash of vanilla instead – still delicious!

Q2. Can I use fresh pumpkin puree instead of canned?
You can, but canned gives more consistent moisture. If using fresh, roast and puree it first, then squeeze out excess liquid in a cheesecloth. I’ve tried both – canned saves time and works perfectly every time.

Q3. How do I know when the cake is done baking?
The toothpick test never lies! Insert it near the center – if it comes out with just a few moist crumbs (not wet batter), you’re golden. The edges should also pull slightly from the pan.

Q4. Can I make this cake ahead of time?
Yes! Bake the cake 1-2 days early, wrap tightly, and refrigerate. Add the glaze the day you’re serving – it stays fresher that way. The flavors actually deepen overnight!

Q5. What’s the best rum to use?
I love dark spiced rum for its caramel notes, but any decent rum works. Just avoid the super-cheap stuff – you’ll taste the difference in that glorious glaze!

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