Holiday Pumpkin Cake with Rum-Cream Cheese Glaze Recipe

Recipesfull introduces to you: Frosting and Icing Recipes. (Holiday Pumpkin Cake with Rum-Cream Cheese Glaze Recipe). This cake is a huge hit with my family during the Thanksgiving and Christmas holidays. It's very moist and just melts in your mouth. It's a yummy alternative to traditional pumpkin pie. This cake is good as is, or sprinkled with powdered sugar. It is especially tasty with a good glaze drizzled on top. The glaze that my family likes best is made with cream cheese and a little bit of rum.

Brief

Prep 30 mins

Cook: 1hr15 mins

Additional: 45 mins

Total: 2hrs30 mins

Servings: 12

Yield: 12 servings

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze Recipe

Ingredients

2 cups self-rising flour

3 teaspoons pumpkin pie spice

1 ½ cups white sugar

½ cup light brown sugar

packed

½ cup vegetable oil

¼ cup melted butter

½ cup unsweetened applesauce

1 ½ teaspoons vanilla extract

3 cups unsweetened canned pumpkin puree

4 eggs

lightly beaten

1 (4 ounce) package cream cheese

softened

1 tablespoon butter

softened

2 cups confectioners' sugar

1 teaspoon rum extract

1 tablespoon milk

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

Step 2

Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl beat the white and brown sugars vegetable oil melted butter applesauce vanilla pumpkin and eggs together until smooth.

Step 3

Gradually beat the flour mixture into the pumpkin mixture 1/2 cup at a time until completely smooth and well blended. Pour the batter into the prepared Bundt pan.

Step 4

Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning and bake until a wooden skewer inserted into the cake comes out clean 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.

Step 5

To unmold the cake tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.

Step 6

To make the glaze mix the cream cheese with the butter confectioners' sugar rum extract and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

Nutritional Information

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze Recipe

Servings Per Recipe:12

Calories: 492.2

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 76.3g 25%

Dietary Fiber: 2.5g 10%

Sugars: 56.9g

Fat: 19.3g 30%

Saturated Fat: 7.2g 36%

Cholesterol: 85.2mg 28%

Vitamin A Iu: 9894.5IU 198%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.1mg 5%

Vitamin C: 2.8mg 5%

Folate: 57.9mcg 15%

Calcium: 116.9mg 12%

Iron: 2.4mg 13%

Magnesium: 22.7mg 8%

Potassium: 213.6mg 6%

Sodium: 501.2mg 20%

Thiamin: 0.2mg 17%

Calories From Fat: 173.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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