This chocolate rum pumpkin bundt cake is a batch of mini spiced pumpkin cakes with a sour cream crumb, finished with a glossy chocolate glaze that has a splash of dark rum in it.
The batter is stirred together by hand, the cakes bake in about 20 minutes, and the glaze melts in the microwave in a couple of minutes. The whole thing takes about 1 hour including cooling, so it works well for a fall dessert table.
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Why This Chocolate Rum Pumpkin Bundt Cake Recipe Works
Sour cream and oil make the crumb extra tender, and the blend of pumpkin pie spice, cinnamon, allspice, and cloves gives a deeper spice flavor than cinnamon alone. A single bowl of dry ingredients and a single bowl of wet ingredients keep cleanup easy.
The glaze is a simple ganache of chocolate chips, hot cream, and rum. It sets with a soft shine and the rum adds a warm note that goes well with pumpkin and chocolate.
Ingredients for Chocolate Rum Pumpkin Bundt Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2/3 cup semi-sweet chocolate chips (for the glaze)
- 1/4 cup heavy cream (for the glaze)
- 1 tbsp dark rum (for the glaze)
Pumpkin puree. Use plain canned pumpkin puree for moisture and color. Blot it with a paper towel if it looks watery.
Sour cream. It adds a slight tang and a soft crumb, and Greek yogurt can stand in for it.
Warm spices. The pumpkin pie spice, cinnamon, allspice, and cloves are used in small amounts so they blend into a balanced flavor.
Vegetable oil. Oil keeps the cakes moist for several days.
Chocolate chips and heavy cream. Hot cream melts the chips into a smooth glaze that sets with a nice shine.
Dark rum. One tablespoon adds depth. Leave it out or use 1/2 teaspoon vanilla extract if you prefer no alcohol.
How to Make Chocolate Rum Pumpkin Bundt Cake
1. Heat and grease. Heat the oven to 350 degrees F and coat a 12-cavity mini bundt pan with nonstick spray.
2. Mix the dry ingredients. Whisk the flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves, and salt in a large bowl.
3. Mix the wet ingredients. In a second bowl, whisk the pumpkin, sugar, oil, eggs, sour cream, and vanilla until smooth.
4. Combine. Pour the wet mixture over the dry and stir gently with a spatula until just moistened.
5. Fill and bake. Divide the batter among the cavities and bake for 15 to 20 minutes, until a toothpick comes out clean.
6. Cool. Let the cakes cool in the pan for 15 minutes, then turn them out onto a wire rack.
7. Make the glaze. Put the chocolate chips in a bowl. Heat the cream in the microwave in 20 second bursts until steaming, pour it over the chips, wait 2 minutes, then whisk in the rum until smooth.
8. Glaze and set. Drizzle the glaze over the cooled cakes and let it set for about 10 minutes before serving.
How to Serve Chocolate Rum Pumpkin Bundt Cake
Serve the glazed cakes at room temperature on a dessert board, with coffee or hot cocoa. They fit nicely beside red velvet brownies, a slice of gooey brownie pie, and a square of cinnamon streusel coffee cake. A wedge of cheesecake with graham cracker crust makes the table feel complete.
How to Store and Reheat Chocolate Rum Pumpkin Bundt Cake
Store the glazed cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the unglazed cakes for up to 5 days, then glaze them the day you serve them. The cakes freeze well without the glaze for up to 3 months.
Tips and Variations for Chocolate Rum Pumpkin Bundt Cake
Measure the flour accurately. Spoon and level the flour. Too much flour makes the cakes dry.
Mix gently. Stir just until no dry flour remains for a light, tender crumb.
Grease every groove. Nonstick spray with flour or a brushed layer of butter helps the cakes release cleanly.
Wait before turning out. A 15 minute rest makes the cakes sturdy enough to release without breaking.
Melt the chips gently. Pour hot cream over the chips and let it stand before whisking. This keeps the glaze smooth instead of grainy.
Change the chocolate. Dark chocolate chips give a bittersweet glaze, and milk chocolate chips make it sweeter.
Skip the rum. Replace it with 1/2 teaspoon vanilla extract or a tablespoon of strong brewed coffee.
Check storage tips. For general guidance on storing leftovers, see this Purdue Extension leftovers guide.
Frequently Asked Questions About Chocolate Rum Pumpkin Bundt Cake
Can I make a chocolate rum pumpkin bundt cake without rum?
Yes. Leave out the rum and add 1/2 teaspoon vanilla extract or a tablespoon of brewed coffee to the glaze.
Can I bake a chocolate rum pumpkin bundt cake in a full size pan?
Yes. Pour the batter into a greased 10 cup bundt pan and bake at 350 degrees F for about 40 to 45 minutes. The cake will be larger, and you will need a double batch of glaze for good coverage.
How do I store a chocolate rum pumpkin bundt cake?
Keep the glazed cakes airtight at room temperature for up to 3 days, or freeze them unglazed for up to 3 months.
Can I use sour cream substitutes?
Plain Greek yogurt works in the same amount and gives a similar tender crumb.
Why is my glaze grainy?
The cream may have been too hot or the chocolate was stirred too soon. Let it stand 2 minutes before whisking.
Mini Pumpkin Bundt Cake with Chocolate Rum Glaze
Equipment
- 12-cavity mini bundt pan
- Large mixing bowls
- Whisk
- microwave-safe bowl
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- ⅔ cup semi-sweet chocolate chips for the glaze
- ¼ cup heavy cream for the glaze
- 1 tbsp dark rum for the glaze
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F and spray the mini bundt pan.
- Stir dry. Whisk the flour, baking soda, spices, and salt together.
- Stir wet. Whisk the pumpkin, sugar, oil, eggs, sour cream, and vanilla.
- Combine. Fold the wet mixture into the dry until just moist.
- Bake. Fill the cavities and bake 15 to 20 minutes until a toothpick comes out clean.
- Cool. Rest in the pan for 15 minutes, then invert onto a rack.
- Ganache. Pour hot cream over the chips, wait 2 minutes, then whisk with the rum.
- Finish. Spoon the glaze over cooled cakes and let it set about 10 minutes.
