Pumpkintini Cocktail Cake

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Happy September!! Apparently September 1st is the official start of pumpkin spice season, and I decided to play along this year and make a moist and delicious Pumpkintini Cocktail Cake. My original plan was to make Pumpkin Pancakes with Praline Syrup, but I do not have any pecans. Next idea was Pumpkin Spice Sweet Rolls….. 

but I do not have dry milk. Okay, so let’s make Pumpkin Donuts, those would be perfect…..if I could have found the donut pans!! 🙁 I am making some progress in the unpacking/sorting adventure…..

unfortunately the important stuff is still buried in that mess, LOL. So when all else fails, and everything is going wrong, and what you can find did not survive the move, it’s always best to go back to something you know. Something that you can practically make in your sleep. For me, that is a cocktail cake. 🙂

How to make a Pumpkintini Cocktail Cake:

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

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

So I may have forgotten the maple extract {I bought mine at Target}. No worries, just add it when you remember. 😉 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…..

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. Flip cake out onto a wire cooking rack. {round is best, but rectangle will work}

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. 😉 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…..

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. 🙂

My Pumpkintini Cocktail is the inspiration for the cake…..

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

Enjoy!!

Pumpkintini Cocktail Cake

Celebrate Fall with this moist and delicious Pumpkintini Cocktail Cake. It's so good, you may want to skip the pumpkin pie at Thanksgiving.

5 from 1 vote

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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

Ingredients

Cake

• 1/2 cup sunflower oil
• 1 1/2 cups granulated sugar I used super-fine baker's sugar
• 4 large eggs at room temperature
• 1 cup canned pumpkin not pumpkin pie filling
• 2/3 cups Bacardi white rum
• 1/2 cup whiskey
• 1/4 cup water
• 1 Tablespoon maple extract
• 2 1/4 cups cake flour
• 3.4 ounce package pumpkin spice instant pudding
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 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

• If using a 10 cup bundt pan, your cooking time will be longer than if you use a 12 cup pan.
• All ovens are different, so cooking times may vary.

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