Spiked Pumpkin Gingerbread Bundt #BundtBakers

This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn. 

This month I’m hosting our Bundt Bakers event and I chose the ingredient/theme pumpkin because as much as I object to pumpkin flavored things while it’s still summer, come October, I’m ready! 

As I mentioned many moons ago, when I shared my gingerbread muffins with honey ginger glaze (topped with crystallized ginger because why do things halfway?) gingerbread is a seasonal favorite at our house. It is the harbinger of fall, even as the air is still way too hot and the orange- and red-hued leaves are yet to make an appearance.

Spiked Pumpkin Gingerbread Bundt

This recipe is adapted from a spice cake on the NordicWare website to fit a 9-cup Bundt pan. You can certainly use a 10-cup Bundt pan also. 

Ingredients

For the batter:

2 cups or 250g flour, plus extra for the pan

2 teaspoons ground ginger

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup or 200g brown sugar

1 cup or 200g sugar

1 (15 oz or 425g) can pumpkin puree (not pumpkin pie filling!)

1/2 cup or 120ml molasses

3 eggs

1/2 cup or 113g butter, melted and cooled, plus extra for the pan

For the rum butter glaze:

1/2 cup or 113g butter

1 cup or 200g sugar

1/4 cup or 60ml dark rum

1/4 cup or 60ml water

1/4 teaspoon fine sea salt

Method

Preheat oven to 350°F or 180°C. Prepare your 9-cup Bundt pan by greasing it liberally with butter and then coating it with flour. In case you are curious, mine is the NordicWare pan Harvest Leaves. <affiliate link.

In a large bowl, whisk together the flour, ginger, baking powder, baking soda, cinnamon and salt. Set aside.

In another large bowl, whisk together the sugars, pumpkin puree, molasses, butter and eggs.

Using a spatula, fold the flour mixture into the wet mixture until the mixture is nearly combined. Do not overmix!

Pour the batter into your prepared Bundt pan and smooth out the top. 

Bake the Bundt for 50-55 minutes or until a toothpick placed in the center comes out clean. 

Meanwhile, make the rum butter glaze. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 5-7 minutes stirring constantly. 

Remove from heat and cool slightly.

When the Bundt is done, remove it from the oven and leave in the pan to cool for about 5-7 minutes. Loosen the edges with a toothpick and turn the cake out onto a serving platter. 

Generously brush cake with the rum butter glaze. 

Put the rest of the glaze in a tiny pitcher so people can add more to their slices as desired. 

Enjoy! 

Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today! 

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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