Layered Rum Pumpkin Cake
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This Layered Rum Pumpkin Cake is my way of celebrating the season with a dessert full of warm spices and smooth maple cream cheese frosting. I like baking it for Thanksgiving because it makes 16 servings of the ultimate fall dessert that always impresses family and friends.
Since we are in full pumpkin mode right now, whether it is pumpkin bread, cookies, or pumpkin pie, this bright orange vegetable takes over pretty much everything. So I say let’s make the most of it and bake a pumpkin cake with a beautiful presentation this Thanksgiving. I can promise it will have your guests asking for seconds the moment they taste it.
Pumpkin Cake
Pumpkin cake is a soft and moist dessert made with pumpkin puree and warm spices like cinnamon and nutmeg that highlight the classic autumn flavor. It is especially popular during fall and Thanksgiving because it captures everything people love about pumpkin pie but in a layered form that looks festive and easy to share with loved ones.
For my recipe, I gathered ingredients like dark rum and canned pumpkin puree from the store, since the rest are staples I usually have in my pantry such as flour, sugar, and spices. To be honest, I really enjoy making this cake, it is quite simple to prepare. I start by mixing the layers in my stand mixer and then bake them for about 15 minutes. While the cake bakes, I make the indulgent cream cheese frosting, and my secret ingredient is a touch of maple syrup, I love how it enhances the flavor! Once everything is ready, I simply stack the layers and frost them.
I like to keep the decoration rustic and relaxed, nothing too refined. You can smooth the cake surfaces a bit if you prefer, just like I did in my pistachio cake recipe. I really hope you give this one a try!
Ingredients and Substitutions
Basic baking staples and a few extra ingredients are all you need to make this pumpkin cake. I also included some easy alternatives in case you want to swap a few things or use what you already have in your pantry.
For the Cake:
- Butter, Eggs, and Sugar – I start with classic baking staples that give this cake richness, moisture, and sweetness. I use a mix of brown and regular sugar,
- Pumpkin and Rum – The heart of this recipe comes from canned pumpkin puree and a splash of dark rum for depth. Homemade pumpkin puree, apple cider, or even vanilla extract work great as substitutes.
- Dry Ingredients – Flour, baking soda, baking powder, and a pinch of salt keep the cake light and perfectly balanced.
- Spices – Cinnamon and nutmeg give that unmistakable autumn aroma. You can also use a pumpkin spice blend or a touch of allspice for variety.
- Toppings – I use pecan haves and currants. Walnuts or raisins make great substitutions
For the Frosting:
- Cream cheese – I use cream cheese as the base for my frosting.
- Unsalted butter – I add butter to make the frosting silky and stable.
- Sweetened – I like using powdered sugar for this recipe.
- Maple syrup – My secret touch for natural sweetness; honey or agave can be used instead.
How to Make Layered Pumpkin Cake
Mix: I start by adding the eggs, both sugars, pumpkin puree, melted butter, and rum to my standing mixer with the whisk attachment. I whisk everything on medium speed for about 2 to 3 minutes until it is well combined.
Combine the dry ingredients: In a separate large bowl, I add all the dry ingredients along with the spices. Then, using a hand whisk, I mix everything together.
Combine the mixtures: I slowly add the dry ingredients to the stand mixer with the egg mixture while keeping the speed on low. I let it mix for about2 to 3 minutes until everything is smooth and fully combined, adding the dry ingredients in batches if needed.
Prepare the cake layers: Once the batter is ready, I evenly pour it into 3 cookie sheet trays lined with parchment paper and lightly sprayed with non-stick spray.
Bake the cake: I bake the layers at 350 F for about 15 to 18 minutes until they are slightly firm to the touch.
Cool: I remove the baked layers from the oven and let them cool completely on a rack.
Make the frosting: I whip the butter and cream cheese together in my standing mixer using the paddle attachment on medium speed until the texture is smooth and creamy. I always make sure there are absolutely no chunks left in the icing.
Finish: I add the powdered sugar and maple syrup, then whip the mixture again until everything is fully combined and smooth.
Assemble the pumpkin cake layers: Once the cake has cooled, I use the open side of an 8-inch cake pan to press down into the baked sheets and cut out perfect cake rounds. This makes 6 layers total.
Frost each layer: I place a small amount of icing on top of the first cake layer and spread it evenly until it is completely covered with a thin layer of frosting.
Stack the layers: I gently place the next cake layer on top and repeat the same process, spreading a thin layer of frosting each time. I keep going until all the layers are stacked and covered with icing.
Frost the outside: I spread a generous layer of icing over the top and around the sides of the cake using an offset spatula, an icing spatula, or even just a spoon. I prefer leaving a thin, almost see-through coating on the outside for a rustic simple finish that shows off the layers underneath.
Add the toppings: I finish the cake by adding pecans and currants on top.
chef tip + notes
Letting your ingredients come to room temperature before you start is the key to achieving the perfect texture and balance in this cake. When the butter, cream cheese, and eggs are properly tempered, they emulsify perfectly, giving the batter a velvety texture and helping it bake consistently. It also makes the frosting silky and easy to spread, so each layer looks elegant and tastes exactly how it should.
- Thin layers are perfect: I do not worry if the layers look thin because that helps me create several even stackable layers later.
- Cool before frosting: I always let the cake cool completely so the frosting spreads smoothly and stays in place.
- Mix butter into frosting: When I make cream cheese frosting, I like to mix in some butter too because it softens the tang and adds a silky texture. It is really more of a cream cheese buttercream, but whatever you call it, it tastes absolutely delicious.
- Whip until smooth: I make sure the frosting is completely smooth before using it. Letting the butter and cream cheese soften for a couple of hours makes mixing easier and avoids lumps.
- Choose your cake size: I like making one tall 6-layer cake, but 2 smaller 3-layer cakes work just as nicely for sharing.
- Chill before slicing: I chill the cake before cutting it so the layers stay intact and the slices look clean.
Serving Suggestions
This cake is the perfect dessert to end Thanksgiving dinner, and I know all the sweet tooth guests will be eyeing it from the moment they walk in. I would start the meal with my comforting butternut squash bisque served warm in small bowls, followed by the juiciest roast turkey as the centerpiece. Both pair amazing with a side of green bean casserole.
To finish the meal, a slice of this layered rum pumpkin cake makes the perfect ending with its warm spices and creamy maple frosting. Since the pumpkin cake has several layers and is really thick, I suggest slicing it into very small pieces.
Make-Ahead and Storage
Make-Ahead: I love that this cake can be made in advance, especially when preparing for a busy holiday week. You can bake the layers a day or two ahead, wrap them tightly in plastic, and store them in the refrigerator until you are ready to frost and assemble.
How to Store: I keep this cake covered in plastic wrap and store it in the refrigerator for up to 5 days. It also freezes nicely for up to 2 months if wrapped well in plastic. Since it is a large cake, I usually cut it into quarters so it fits better in the freezer. Before serving, I let it thaw completely in the refrigerator until soft.
More Delicious Cake Recipes
Video
Layered Rum Pumpkin Cake
Ingredients
For the Cake:
- 2 cups of melted unsalted butter
- 10 large eggs
- 2 1/2 cups of loosely packed brown sugar
- 2 cups of sugar
- 3 tablespoons of dark rum
- 2 15- ounce cans of canned pumpkin puree
- 5 cups of all-purpose flour
- 1 tablespoon of baking soda
- 1 tablespoon of baking powder
- pinch of salt
- 1 tablespoon of cinnamon
- ½ teaspoon of nutmeg
For the Frosting:
- 2 pounds of softened cream cheese
- 2 cups of softened unsalted butter
- 4 cups of powdered sugar
- 1 cup of maple syrup
- pecan halves and currants for garnish
Instructions
- Preheat the oven to 350°
- In a standing mixer with the whisk attachment on low speed, mix together the eggs, melted butter, sugars, rum, and pumpkin until combined.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, and seasoning blend.
- Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed.
- Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray, and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
- In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar and syrup, and whip until incorporated and smooth.
- Once the cakes have cooled, use an 8” cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
- Note: There will be lots of leftover pumpkin cake pieces as well as icing, which is perfect for making trifles in a glass or just mixed together and eaten.
1/2 The recipe and made a rectangle, 4 layer cake from 1 sheet pan as the whole recipe is too much for the two of us. After the cake was in the oven, I realized I never used the rum. I did not see where it is called to add. Did I miss something? Still really good?
I have unsubscribed because the ingredients are NOT listed with corresponding amounts! How can anyone bake without measuring ingredients!
The full ingredient list with amounts is in the recipe card at the bottom of the page. Hope that helps!
I am going to make this recipe! Looks amazing!
Thank you for giving it a shot!
Okay Chef Billy, you simply out did yourself this time. This cake is not only delicious, it’s beautiful and decadent. Thank you for the wonderful recipe. With the additions of rum to the Cake and Maple Cream Cheese frosting, what’s not to Love!
Thank you so kindly!
Good morning Chef Parisi
Just wanting to make this today for a friend that is gluten-free. Is it OK to use King Arthur’s one for 1 in place of the flower?
Sandra🩷
I haven’t tried that myself, so I can’t say for sure how it’ll turn out. If you decide to give it a try, let me know — I’d love to hear how it goes!
This sounds AMAZING!
I definitely want to add this recipe to my Thanksgiving dinner menu this year. However, I have Celiacs Disease & am unable to use regular flour which contains Gluten. Therefore, I will be using a Gluten-free All Purpose flour. Is there anyone who could recommend a specific Gluten-free All Purpose that works best for cakes? In the 5 yrs since my diagnosis & having to use Gluten-free ingredients, Ive come to realize through trial & error, that the flour blends vary between Brands and certain All Purpose Gluten-free flours work better for different recipes. The only cakes I’ve baked so far have been boxed Gluten-free cakes. This will be my first ‘from scratch cake’. Is there anyone who could recommend a gluten-free flour they’ve found which works best for homemade cakes. I’d appreciate any recommendations or tips.
Hi, Brooklyn… I see that your post was about 1 year ago, but hope you see this reply. My sister and I deal w/Celiac… and severely. There are 3 gluten free flour blends that I use regularly. “Better Batter”, “Cup 4 Cup”, and “Namaste” all purpose gluten free blend. I’ve found that these blends are consistent and generally yield good results. I frequently turn to the Namaste blend for cakes, as it yields a tender and moist crumb. I also find that adding a Tbsp. or so of club soda w/the liquid portion of the recipe helps with the rise we’d otherwise get from a gluten containing flour. I hope this helps.
This was a true show stopper! I’ve made it with many layers and also in just two pans. The cream cheese frosting recipe is now my go to recipe for any cake in need of cream cheese frosting!
This is a really good cake. I only did half the recipe coz it’s just me and my husband, but then I forgot to half the rum… 😅 It still turned out really well. We ended up sharing some with neighbors and got really great feedback especially with the maple cream cheese frosting.
Great to hear that, thanks for trying!