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Loading...| butter , to grease pan | |
| flour , to dust pan | |
| 1 cup canned pumpkin | |
| 3 eggs | |
| 6 tablespoons butter , melted | |
| 1/3 cup milk | |
| 1 teaspoon pumpkin pie spice | |
| 1 package poundcake mix | |
| 6 tablespoons sugar | |
| 1/2 cup orange juice | |
| 1/2 tablespoon cinnamon | |
| 1/4 cup rum |
| 1. | Preheat oven to 375°F (190°C). |
| 2. | Grease and dust a 9-inch (23cm) bundt pan with butter and flour. |
| 3. | In a bowl, whisk together the canned pumpkin, eggs, melted butter, milk, and pumpkin pie spice until smooth. |
| 4. | Stir in the poundcake mix. |
| 5. | Pour the batter into the prepared pan. |
| 6. | Bake for 30 minutes or until golden brown. |
| 7. | Meanwhile, combine the sugar, orange juice, cinnamon, and rum in a small saucepan and bring to a simmer over medium heat. |
| 8. | Simmer until the mixture has thickened slightly. |
| 9. | Remove the cake from the oven and poke holes in the cake with a skewer or toothpick. |
| 10. | Pour the rum syrup over the cake while still hot. |
| 11. | Let the cake cool in the pan for 10 minutes. |
| 12. | Invert the cake onto a serving plate. |
| 13. | Serve warm or at room temperature. |
Pumpkin Rum Baba is perfect for Thanksgiving and other holiday gatherings.
The cake has a moist texture and a decadent rum-flavored syrup that is sure to impress your guests.
This cake is high in calories and sugar.
It should be enjoyed in moderation as part of a balanced diet.
Pumpkin is a good source of fiber and vitamin A, which supports eye health.
However, this cake is not particularly healthy and should be enjoyed as an occasional treat.
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