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Pumpkintini Cocktail Cake

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Homemade Pumpkin Pie Martini bundt cake flavored with pumpkin puree, rum, whiskey, maple, warm spices, and topped with a simple glaze is the perfect fall and Thanksgiving dessert. It tastes just like your favorite pumpkintini cocktail, baked into a moist and tender cake!

A swirl patterned bundt cake on a wood serving board.

I originally shared this recipe September 2015. Updated November 2022.

Recipe inspiration

This recipe was originally created right after I moved to Arizona, and before I had unpacked my entire life! I was looking for a fall, pumpkin spiced recipe that I could make in my sleep with limited pans or props.

This pumpkin bundt cake is based on my Pumpkintini Cocktail, aka Pumpkin Pie Martini, and can be eaten with a fork, and for breakfast if you wish.

Looking down on a swirl patterned bundt cake on a wood serving board with fall leaves in the background.

This cake is so moist and delicious that you may just want to skip the pumpkin pie this Thanksgiving and serve this yummy cake instead.

How to make a Pumpkintini Cocktail Cake:

Preheat oven to 350 degrees. Generously spray the inside of your bundt pan with baking spray.

Swirl patterned bundt cake sprayed with baking spray.

When you use a detailed pan like this one, make sure you really spray it well of your cake will stick in the grooves!! Set the pan aside.

In a large bowl, beat the oil and sugar together to combine. Add the eggs and continue beating for 2 minutes, until light and fluffy. Add the rum, whiskey, and maple extract, beat until combined.

Pumpkin puree, eggs, rum, whiskey, and maple extract in a mixing bowl.

Stir in the flour, pudding mix, salt, cinnamon, allspice, and baking powder. Beat until mixture is well combined.

Pudding mix, spices, baking powder, and flour added to the egg mixture. in a mixing bowl.

Pour into prepared bundt pan. Tap pan on counter to remove the air bubbles.

Swirl bundt pan filled with pumpkin cake batter.

Bake in preheated oven for 55 to 75 minutes, until toothpick comes out clean when inserted into the center of the cake. Remove from oven and allow to cool in pan for 10 minutes.

Looking down on a baked pumpkin bundt cake.

I did not bake the cake on the baking sheet, I just couldn’t find a trivet and didn’t want to burn the counter top! 

While cake is cooling, whisk together ingredients for glaze in a small bowl and set aside. Image for illustrative purposes.

Glaze in a small white bowl whisked together with a wire whisk.

Set the cooking rack on top of the pan, grab the pan and rack with a towel or pot holders and flip the cake over.

A round wire cooling rack resting on top of a baked bundt cake.

Place cooking rack on a large plate and spoon glaze over the top of cake.

Glazed poured over the bundt cake sitting on a large dinner plate.

Move cooling rack to a second large plate and spoon glaze over the cake.

Brown glaze collected on a large dinner plate.

Continue moving cake from plate to plate until all of the glaze is on the cake.

A swirl patterned bundt cake with glaze dripping down the sides sitting on a wood serving board.

Allow cake to cool completely, at least 12 hours, before serving.

A slice of pumpkintini bundt cake on a decorative dessert plate.

Trust me, hot rum and whiskey will burn all the way down your throat!! I usually make mine at night before I go to bed that way I am not tempted.

Pumpkin Bundt Cake FAQs

Can you substitute all-purpose flour for cake flour?

Yes you can. The rule is to subtract 2 tablespoons per 1-cup of flour and replace with 2 tablespoons of corn starch. Sifting the combination into the liquid ingredients will also help with the texture.

Can this cake be made without alcohol?

No, there are not any substitutions for the alcohol. This cake gets its flavor from the additional of rum and whiskey. Without the alcohol this cake would taste very blah.

Recipe Tips

  • Make sure you have all of your ingredients ready in front of you so you don’t forget any. If you have to add them later and remix your batter, it will end up over mixed.
  • Do not over mix your batter! Your cake will end up tougher than it should be.
  • If you do not wish to use aerosol spray, brush the pan with butter and dust with flour. DO NOT use olive oil, it will not work…trust me!
  • Make sure you give the pan some good taps on the counter to remove the air bubbles. You can’t hurt the cake tapping it, but the air bubbles are annoying if you don’t get them out.
  • All ovens cook differently, and different sized pans will affect cooking time as well. Times listed are estimates based on my pan in my oven.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More pumpkin dessert recipes

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Enjoy!!

A swirled patterned bundt cake drizzled with glaze on a wood serving board.

Pumpkintini Cocktail Cake

Homemade Pumpkintini Cocktail Cake flavored with pumpkin puree, rum, whiskey, maple, warm spices, and topped with a simple glaze is the perfect fall and Thanksgiving dessert.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin, cake, cocktail, recipe, rum, whiskey
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 Servings
Calories: 432kcal
Author: Lisa Johnson

Equipment

  • 10-cup Bundt Pan

Ingredients

Cake

  • 0.5 cup canola oil
  • 1.5 cups granulated sugar I used super-fine baker’s sugar
  • 4 large eggs at room temperature
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • .67 cups Bacardi white rum 2/3rd cup
  • 0.5 cup whiskey
  • .25 cup water
  • 1 tablespoon maple extract
  • 2.25 cups cake flour
  • 3.4 ounce package pumpkin spice instant pudding
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon allspice

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon maple extract
  • 1 tablespoon whiskey
  • 2 tablespoons Bacardi white rum

Instructions

  • Preheat oven to 350 degrees. Spray bundt pan* with baking spray, set aside.
  • In a large bowl, beat the oil and sugar together to combine. Add the eggs and continue beating for 2 minutes, until light and fluffy. Add the rum, whiskey, canned pumpkin, and maple extract, beat until combined.
  • Stir in the flour, pudding mix, salt, cinnamon, allspice, and baking powder. Beat until mixture is well combined
  • Pour into prepared bundt pan. Tap pan on counter to remove the air bubbles.
  • Bake in preheated oven for 55 to 75 minutes, until toothpick comes out clean when inserted into the center of the cake.
  • Remove from oven and allow to cool in pan for 10 minutes.
  • While cake is cooling, whisk together ingredients for glaze in a small bowl and set aside.
  • Flip cake out onto a wire cooking rack. (round is best, but rectangle will work)
  • Place cooking rack on a large plate and spoon glaze over the top of cake.
  • Move cooling rack to a second large plate and spoon glaze over the cake. Continue moving cake from plate to plate until all of the glaze is on the cake.
  • Allow cake to cool completely, at least 12 hours before serving.

Notes

  • Make sure you have all of your ingredients ready in front of you so you don’t forget any. If you have to add them later and remix your batter, it will end up over mixed.
  • Do not over mix your batter! Your cake will end up tougher than it should be.
  • If you do not wish to use aerosol spray, brush the pan with butter and dust with flour. DO NOT use olive oil, it will not work…trust me!
  • Make sure you give the pan some good taps on the counter to remove the air bubbles. You can’t hurt the cake tapping it, but the air bubbles are annoying if you don’t get them out.
  • All ovens cook differently, and different sized pans will affect cooking time as well. Times listed are estimates based on my pan in my oven.

Nutrition

Calories: 432kcal | Carbohydrates: 61g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 336mg | Potassium: 158mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3280IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 0.9mg

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13 Comments

  1. With a cake like this, I may just skip pie!! 🙂 This sounds fabulous, Lisa!! I hope you’re making a dent in the boxes – I always hated unpacking!

  2. Not only does it look delicious – it looks gorgeous !
    I’ve never seen that type of cake pan before – now I’m on the lookout for one !
    You’re pretty incredible to find the time to make something so incredible while in the midst of unpacking – I was in your shoes last year – and I can tell you I didn’t bake a thing for 6 months LOL
    Pinning now 🙂

  3. This looks so amazing! I’m drooling right now! Pinned and tweeted. Thanks for stopping by and partying with us! I hope to see you on Monday at 7 pm, so we can pin and tweet your masterpieces! Lou Lou Girls

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