Pumpkin Rum Cake (GF)

It’s not even sweater weather yet, but I’ve already fallen head over heels into pumpkin season, and I’m not sorry about it. Some people say it’s too soon, but when it comes to pumpkin desserts, my motto is gourd early, gourd often. The only snag? My husband starts giving me that look when I break out the pumpkin spice before the leaves even think about turning. So this time, I decided to spice things up with a splash of rum. Because nothing says, “trust me, I’m not crazy” quite like, “honey, it’s boozy.” The result? A gluten free pumpkin rum cake that’s rich, cozy, and just the right amount of tipsy…basically, the perfect excuse to start fall a little early. Think of it as a rum-com in cake form: sweet, spiced, and guaranteed to win over skeptics (and husbands) everywhere.

And let’s not forget the grand finale: the rum glaze. This glossy drizzle is the “liquid courage” your cake didn’t know it needed: sweet, smooth, and just boozy enough to make your taste buds do a little fall jig. It’s basically the pumpkin spice latte’s cooler, tipsier cousin, and trust me, once you pour it on, you’ll wonder how you ever lived without it.

Proof that pumpkin and rum are a match made in heaven, or at least in my kitchen.

Recipe and Instructions

Gluten free pumpkin rum cake with rum glaze

Servings: 12
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Difficulty: Easy
Print

A moist, pumpkin-spiced bunt with a hint of spiced rum.

If not gluten free, use any kind of yellow cake mix. Monkfruit can also be replaced with regular powdered sugar for frosting. Protein powder can also be replaced with more monkfruit or powdered sugar. Oil or applesauce can be used in place of yogurt.

Ingredients

CAKE
*1 box of gluten free Whole Foods 365 yellow cake mix
*75 grams (1/3 c) fat free Greek yogurt
*2 eggs
*260 g (1 cup) pumpkin puree
*1/2 cup water or milk
*1/2 cup spiced rum
*1/2 tsp pumpkin spice

RUM GLAZE
*120 g (1 cup) Lakanto powdered monkfruit
*40 g (1/3 cup) oz Quest vanilla milkshake protein powder
*1 TBS spiced rum
*5 TBS water or milk
*1 tsp vanilla extract

Directions

Preheat oven to 325 and grease a bundt pan well.
Whisk cake ingredients together in a stand mixer on low for 30 seconds before switching to medium-high for two minutes.
Pour into prepared bundt pan and bake for 45-55 minutes, until a toothpick comes out mostly clean.
Let cake cool in pan completely (speed this up by sticking it in the fridge).
Use a butter knife or angled spatula to run around the edges of the pan to help the cake release before flipping onto a cake plate.
Mix all glaze ingredients until smooth and use a spoon to drizzle on top. Add sprinkles if you’d like!
Keep cake covered and in the fridge. It is best served at room temp, so remove from fridge 30 minutes before eating. Enjoy!

Nutrition

Macros
12 servings
173.2 cal/36.2 c/0.8 f/5.3 p per slice

Pumpkin Rum Cake (GF)