Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
User Reviews
5
Layered Rum Pumpkin Cake Recipe with Maple Cream Cheese Frosting:
Description
The Layered Rum Pumpkin Cake combines spiced pumpkin cake layers with a maple cream cheese frosting. The cake batter includes melted unsalted butter, eggs, brown and white sugars, and canned pumpkin puree, enriched with dark rum for added depth. Dry ingredients include flour, baking soda, baking powder, salt, cinnamon, and nutmeg, creating warm autumn spices. The batter is divided onto large baking sheets, baked to create thin layers, cooled, and cut into multiple layers for stacking. The frosting is whipped cream cheese and softened butter with powdered sugar and maple syrup for a sweet, creamy texture. The finished cake is assembled by layering with frosting and garnished with pecans and currants, providing a pleasant nutty crunch and tart fruit notes.
The gentle rum flavor enhances rather than overwhelms the pumpkin spice profile, while the thin cake layers provide a tender crumb that contrasts with the smooth, slightly tangy frosting. This cake suits autumnal celebrations, pairing well with coffee or tea.
For smoother frosting, soften the cream cheese and butter for about two hours before mixing. The thin cake layers make this cake more delicate, so handle carefully during assembly. The frosting can be prepared ahead of time and refrigerated. This cake offers the opportunity to adjust spices or garnish according to personal preference.
Ingredients
For the Cake:
- 2 cups butter unsalted, melted
- 10 egg large
- 2 1/2 cups brown sugar loosely packed
- 2 cups sugar
- 3 tablespoons dark rum
- 2 15- ounce pumpkin puree canned, in cans
- 5 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- pinch salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
For the Frosting:
- 2 pounds cream cheese softened
- 2 cups butter unsalted, softened
- 4 cups powdered sugar
- 1 cup maple syrup
- pecan halves pecan, for garnish
- currant halves pecan, for garnish
Instructions
- 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.
Notes
- An electric hand blender can be used for mixing the batter if preferred.
- Add the dry ingredients gradually into the wet ingredients to ensure even mixing.
- Thin cake layers are intentional to enable multiple layers in the cake assembly.
- Remove cream cheese and butter from the refrigerator about 2 hours before making frosting for better mixing.
- Prepare the frosting ahead of time and store it refrigerated if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 1200 kcal
% Daily Value*
| Calories | 1200kcal | 60% |
| Carbohydrates | 138g | 46% |
| Protein | 12g | 24% |
| Fat | 69g | 106% |
| Saturated Fat | 41g | 205% |
| Cholesterol | 287mg | 96% |
| Sodium | 448mg | 19% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 103g | 206% |
| Vitamin A | 7016IU | 140% |
| Vitamin C | 1mg | 1% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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