Pumpkin Rum Cake with Maple Whipped Cream

Ingredients

• 3 cups All‑purpose flour (sifted)
• 2 cups Granulated sugar
• 0.25 teaspoon Salt
• 0.5 cup Buttermilk
• 2 Large eggs
• 2 teaspoons Baking soda
• 2 teaspoons Vanilla extract
• 0.5 teaspoon Maple extract
• 2 sticks Unsalted butter (for pumpkin mixture, melted)
• 1 can (15 oz) Canned pumpkin puree
• 2 teaspoons Pumpkin pie spice
• 0.75 cup Water
• 2 sticks Unsalted butter (for syrup) (melted)
• 1 cup Granulated sugar (for syrup)
• 2 tablespoons Water (for syrup)
• 1 cup Spiced rum (add slowly after syrup is off heat)
• 1 teaspoon Vanilla extract (for syrup)
• 1 cup Heavy whipping cream (chilled)
• 1 teaspoon Maple syrup
• 1 teaspoon Pumpkin pie spice (for topping) (sprinkle on whipped cream)
• 2 tablespoons Butter (for greasing pan) (softened)
• 2 tablespoons All‑purpose flour (for dusting pan)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together 3 cups flour, 2 cups sugar, and ¼ tsp salt until evenly distributed.

   Time: PT5M

2. Mix wet ingredients

   In a medium bowl combine ½ cup buttermilk, 2 eggs, 2 tsp baking soda, 2 tsp vanilla extract, and ½ tsp maple extract. Whisk with a fork until smooth.

   Time: PT5M

3. Prepare pumpkin butter mixture

   Melt 2 sticks butter in a saucepan over medium heat. Stir in the canned pumpkin puree, 2 tsp pumpkin pie spice, and ¾ cup water. Heat until the mixture is hot and smooth, about 5‑7 minutes.

   Time: PT10M

4. Combine all components

   Add the pumpkin mixture to the buttermilk mixture, then fold the wet mixture into the dry ingredients. Mix until no flour streaks remain; the batter will be thick.

   Time: PT5M

5. Grease and flour the bundt pan

   Coat the bundt pan with 2 tbsp softened butter, then dust with 2 tbsp flour, tapping out excess.

   Time: PT3M

6. Bake the cake

   Pour the batter into the prepared pan, smooth the top, and bake in a pre‑heated 350°F oven for 45 minutes, or until a skewer inserted in the center comes out clean.

   Time: PT45M

   Temperature: 350°F

7. Cool the cake in the pan

   Allow the cake to cool in the pan on a rack for about 30 minutes before unmolding.

   Time: PT30M

8. Make the rum syrup

   In a clean saucepan melt 2 sticks butter, add 1 cup sugar and 2 tbsp water. Cook over medium‑high heat, stirring, for 3 minutes until thickened. Remove from heat and slowly whisk in 1 cup spiced rum and 1 tsp vanilla extract.

   Time: PT5M

9. Soak the cake with syrup

   Turn the cake out onto a rack. Insert a wooden skewer all around the cake to create channels, then slowly pour half of the warm rum syrup over the cake, letting it seep in. Return the cake to the bundt pan, align the grooves, and pour the remaining syrup over the top and bottom.

   Time: PT10M

10. Let the cake absorb the syrup

    Allow the cake to sit for 1 hour at room temperature so the rum syrup fully soaks in.

    Time: PT1H

11. Whip maple cream

    Using a hand mixer, whip 1 cup cold heavy cream with 1 tsp maple syrup until soft peaks form. Sprinkle with a pinch of pumpkin pie spice.

    Time: PT5M

12. Serve

    Slice the cake, place on a serving plate, and dollop with maple‑whipped cream. Enjoy!

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

2g