Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!
Published October 1, 2019. This post may contain affiliate links. Please read my disclosure policy.
This delicious layered pumpkin cake recipe with rum is served up with a sweet maple cream cheese frosting, making for the ultimate fall dessert.
It’s October which means we are about to go into full pumpkin mode. Whether it’s cookies, muffins, or our coffee, pumpkin takes over.
Instead of being a grouch, see this video, I’m going to hop on board and show you how to make up a super tasty layered rum pumpkin cake recipe, and then I’m going to top it off with a maple cream cheese frosting, pecans, and currants!
What is Pumpkin Puree?
Pumpkin puree is simply cooked and mashed pumpkin that is canned, nothing more, nothing less. There are no additives like sugars or salt making it the perfect ingredient to manipulate your cooking creativity.
The puree can be used to make pies, cookies, and risotto. I always say it, but be creative during the fall season and add some pumpkin puree to one of your classic baked recipes to spice it up.
How to Make Pumpkin Cake
1. Mix together the eggs, sugars, puree, melted butter, and rum together in a standing mixer with the whisk attachment on medium speed until combined, about 2 to 3 minutes. You can also use an electric hand blender.
2. In a separate large bowl, add all the dry ingredients and pumpkin spice and, using a hand whisk, mix until combined.
3. Slowly add the mixed dry ingredients to the stand mixer with the egg mixture on low speed until completely combined, about 2 to 3 minutes. Feel free to add the dry ingredients in batches.
4. Once the batter is combined, evenly distribute the batter between 3 cookie sheet trays that have been lined with parchment paper and sprayed with non-stick spray. Don’t worry about the cake being thin. We want it at this consistency so that we can make several layers.
5. Bake the cake at 350° for 15-18 minutes or until slightly firm.
6. Cool completely.
How to Make the Frosting
- When it comes to making a cream cheese frosting, you’ll still actually use some butter as well, just to cut it a bit. It’s really like a cream cheese buttercream frosting, but who cares what you call it because it’s delicious!
- You want to whip the butter and cream cheese together in a standing mixer with the paddle attachment on medium speed until it is smooth and creamy. I can’t say it enough, but there should be no chunks in the icing.
- Add in the powdered sugar and maple syrup and whip it some more. The goal is to combine everything while ensuring the frosting is completely smooth. If you’ve got chunks in your frosting, you haven’t beaten it enough.
You can make the icing ahead of time, so to help minimize these chunks be sure to remove the cream cheese and butter from the fridge about 2 hours before you start making this recipe. I just find that softened fats mix much easier and better.
How to Ice the Pumpkin Cake
- 1. Once your cake has cooled, using the open side of an 8″ cake pan, press down into the cake to make a perfect cake round, there will be 6 of them, and you can either make a 6-layer cake as I did or 2 3 layer cakes.
- 2. Next, add a small amount of icing to the top of the layer and spread it out until completely covered with the icing to make a really thin layer.
- 3. Add the other layers and repeat them.
- 4. Add more icing than the other layers to the top and the sides and use an offset spatula, an icing spatula, or just a spoon to ice the outside of the cake. I liked the look of a thin, almost nonexistent layer on the outside of the cake.
- 5. Top off with pecans and currants.
How to Store and Serve
How to Serve: Since the pumpkin cake has several layers and is really thick, I suggest slicing it into very small pieces. If storing it in the refrigerator, take it out 2-3 hours before serving it.
How to Store: It will keep for 5 days covered in plastic and held in the refrigerator. It will also hold well in the freezer, covered in plastic for up to 2 months. However, it is a big cake, so you may need to cut it into quarters first for it to fit. Completely thaw it before serving it.
More Cake Recipes
Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
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
- Preheat the oven to 350°
- In a standing mixer with the whisk attachment on low speed, mix together the eggs, melted butter, sugars, 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.