Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving Cake)

READY IN: 1hr 50mins
Recipe by littleturtle

Rich pumpkin rum cake. Baba was introduced into France in the 18th century via Alsace Lorraine. Originally baba was similar to babka, a tall cylindrical yeast cake, but saturated in liquor, usually rum.

Top Review by forthefunofit

Easy to put together, and it tastes yummy! I made it on a night family was coming for dinner, everyone liked it. I added nuts to the topping, otherwise I followed it exactly. I will be making this often this fall. Thank you for posting!

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Generously grease a bundt pan and dust with flour, knocking out excess.
  3. In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
  4. Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
  5. Pour batter into prepared pan; bake until golden (1 hour).
  6. Cool in pan for 10 minutes, then on rack for 20 minutes.
  7. In a saucepan, combine sugar and orange juice.
  8. Heat until sugar dissolves, stirring constantly, and mixture boils.
  9. Stir in rum and cinnamon, and remove from heat.
  10. Baste cake with sauce.

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