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Pumpkin Bundt Cake

Categories: Cakes

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This pumpkin bundt cake is topped with a rum and butter glaze. The nutmeg, ginger and allspice give this cake a wonderful pumpkin pie flavor.


  • 1 1/4 c. shortening
  • 1 1/4 c. sugar
  • 1 c. light brown sugar
  • 4 lg. eggs
  • 1 can pumpkin
  • 3 c. all-purpose flour
  • 3 tsp. cinnamon
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 c. chopped pecans
  • Pumpkin Bundt Cake (sauce)


In a large mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, Clabber Girl Baking powder, baking soda, salt, nutmeg, allspice and ginger. Add dry ingredients to the creamed mixture just until incorporated. Stir in pecans, if using.

Pour batter into a greased and floured 10-inch fluted tube pan. Bake at 350 F for 60-65 minutes or until toothpick inserted near the middle of the cake comes out clean. Cool for 10 minutes on a wire rack before removing from pan.

To make the rum and butter glaze: In a sauce pan combine sugar and Clabber Girl Cornstarch. Gradually stir in water. Bring to a boil over medium heat. Cook and stir for two minutes or until thickened. Remove from heat; stir in butter and rum extract. Serve warm with cake.