This delicious layered pumpkin cake recipe with rum is served up with a sweet maple cream cheese frosting makes for the ultimate fall dessert.
Bro, it’s October which means we are bout to go into full pumpkin mode. Seriously everything is pumpkin, whether it’s cookies, muffins, or our coffee, pumpkin takes over.
Instead of being a grouch like last year, 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 to your cooking creativity.
The puree can be used to make pies, cookies, risotto, you name it.
- CHEF NOTE: I always say it, but creative during the fall season and add some pumpkin puree to one of your classic baked recipes to spice it up.
WHAT IS PUMPKIN SPICE MADE OF
You can absolutely purchase a pre made pumpkin spice blend from the store, but it’s actually really easy to make at home, and often times you may already have quite a few of the spices already on your spice rack.
- All Spice
CHEF NOTE: You could also add some ground anise to the blend to take it up a notch.
WHAT CAN BE MADE WITH PUMPKIN
Pumpkin is actually pretty easy to incorporate into several regular recipes. There are obviously your classics like pumpkin pie, but really you can make just about anything with it.
CHEF NOTE: In addition to using puree, you can also seed and peel a fresh pumpkin, cut it up and cook it down with water to use it fresh.
HOW TO MAKE IT
STEP 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.
- CHEF NOTE: You can also use an electric hand blender.
STEP 2: In a separate large bowl add together all of the dry ingredient and using a hand whisk, mix until combined.
STEP 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.
- CHEF NOTE: Feel free to add the dry ingredients in batches.
STEP 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.
- CHEF NOTE: Don’t worry about the cake being thin, we want it at this consistency so that we can make several layers.
STEP 5: Bake the cake at 350° for 15-18 minutes or until slightly firm.
STEP 6: Cool completely.
HOW TO MAKE CREAM CHEESE 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 butter cream 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 get everything combined while ensuring the frosting is completely smooth. If you’ve got chunks in your frosting, then you haven’t beaten it enough.
CHEF NOTE: 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 A CAKE
STEP 1: Once your cake has cooled, using the open side of an 8″ cake pan simply 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 like I did or 2 3 layer cakes.
STEP 2: Next, add a small amount of icing to the top of layer and spread it out until completely covered with the icing to make a really thin layer.
STEP 3: Add the other layers and repeat.
STEP 4: Add more icing then the other layers to the top and the sides and use an offset spatula, an icing spatula, or just a spoon to ice the out side of the cake.
- CHEF NOTE: I liked the look of a thin almost non existent layer to the outside of the cake.
STEP 5: Top off with pecans and currants!
DO YOU REFRIGERATE PUMPKIN CAKE
I always think it’s smart to refrigerate cake after 1 day just to help preserve the freshness of it and because there are ingredients in it that will go bad at room temperature, like the icing. However, I also suggest pulling it out a few hours before wanting to serve it so that it can softened up a bit.
Well you guys that’s all I got for now, just go make this cake because golly is it good.
HOW TO SERVE IT – Since the pumpkin cake has several layers and is really thick, I suggest slicing the it into very small pieces. If storing it in the refrigerator, take it out 2-3 hours before serving it.
STORING AND FREEZING: 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.
*If you’re loving these layered pumpkin cake then please see my classic cheesecake recipe or my amazing Humming Bird Cake Recipe and be sure to drop me a comment below and a rating if you’ve had the chance to make this delicious recipe*
Remember to check out my video below to see step by step instructions.
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.
- You can also use an electric hand blender when making the batter.
- Feel free to add the dry ingredients to the wet ingredients in batches.
- Don't worry about the cake being thin, we want it at this consistency so that we can make several layers.
- 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.