Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Generously grease a Bundt pan.
  4. In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
  5. In a large bowl, beat eggs until light and fluffy (about 5 minutes).
  6. Beat in sugar until well blended.
  7. Beat in pumpkin and melted butter until combined.
  8. In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
  9. Stir in raisins.
  10. Transfer the batter to prepared Bundt pan.
  11. Bake for about 55-60 minutes, or until cake tests done.
  12. Cool completely before glazing.
  13. To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
  14. Boil the mixture for about 3 minutes, stirring/whisking constantly.
  15. Remove from heat and cool slightly.
  16. Drizzle over cooled cake.
Most Helpful

Great recipe! Love that the cake is so dense and the flavors are spot on. The orange zest is a pleasant twist that I think makes it special.

syrupandhoney January 04, 2011

This is a really delicious cake. I had to make a couple of little tweaks due to availability of ingredients but that didn't affect the finished product one bit. We don't use dark rum in our house but I had spiced rum on hand so I substituted that, as well as soaking the raisins in 1/4 cup of spiced rum before adding them to the batter. I made this cake to use up some pumpkin I had left over in the freezer from Thanksgiving. I was about 1/2 cup short of what the recipe called for so I made up the difference with applesauce. You can't even tell that I made this substitution. The cake is rich, spicy and slightly dense and the rum-soaked raisins really add to it. I didn't make the glaze this time but if I ever bring it to work for Friday treats, I will definitely do so.

Irmgard October 25, 2010

Great Cake! I substituted rum flavoring mixed with a little water, instead of the actual Rum.

Granny B October 14, 2006