Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
A delicious layered pumpkin cake recipe with rum that is served up with a sweet maple cream cheese frosting!
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 45 minutes
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.