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.
1.5cupsgranulated sugarI used super-fine baker's sugar
4large eggsat room temperature
1cupcanned pumpkin pureenot pumpkin pie filling
.67cupsBacardi white rum2/3rd cup
0.5cupwhiskey
.25cupwater
1tablespoonmaple extract
2.25cupscake flour
3.4ounce package pumpkin spice instant pudding
2teaspoonsbaking powder
1teaspoonfine sea salt
1teaspoonground cinnamon
0.5teaspoonallspice
Glaze
1cuppowdered sugar
1tablespoonmaple extract
1tablespoonwhiskey
2tablespoonsBacardi 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.