Description
A moist pumpkin cake topped with a rich rum-cream cheese glaze, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp rum
- 1 tbsp milk
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
- Combine wet and dry ingredients until just blended.
- Pour batter into the pan and bake for 30-35 minutes. Let cool.
- For the glaze, beat cream cheese, powdered sugar, rum, and milk until smooth.
- Drizzle glaze over the cooled cake before serving.
Notes
- Use canned pumpkin puree for consistency.
- Adjust rum quantity based on preference.
- Store leftovers in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
