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Apple pumpkin bundt cake sitting on a glass cake platter, 2 red apples with cinnamon stick and pecans on a black table.
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4.95 from 20 votes

Apple Cinnamon Cake with Butter Rum Glaze

With all these wonderful fall flavors, you're guaranteed to love this apple cinnamon cake! Apples and pumpkin mixed with ground cinnamon, clove, and nutmeg topped with a creamy butter and spiced rum glaze, this is the best fall cake recipe!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 372kcal
Author: Amanda Mason

Ingredients

Cake Ingredients

  • 1 12 ounce can of Carnation evaporated milk
  • 2 ½ cups all-purpose flour
  • 1 Tablespoon white vinegar
  • 3 eggs
  • 1 cup sugar
  • ½ cup apple, shredded and peeled
  • 8 ounces Libby's Pumpkin Puree
  • ¾ cup packed brown sugar
  • cup shortening, melted Crisco
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground allspice
  • ½ teaspoon ground clove
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract

Butter Rum Glaze Ingredients

  • cup unsalted butter
  • 2 cups powdered sugar
  • 1 Tablespoon Captain Morgan Spiced Rum
  • 2 Tablespoons Hot Water

Instructions

For The Cake

  • Preheat the oven to 350°F.
  • Combine all cake ingredients in a bowl.
  • Turn your standing or electric mixer on low for 30 seconds, then turn the speed up to medium-high and mix for 3 minutes.
  • Pour your batter into the bundt cake mold.
  • Cook for 55-60 minutes, until done.
    👩🏼‍🍳 Expert Tip: To ensure the cake is done, insert a toothpick into the center and if it comes out clean, it's done.

For Butter Rum Glaze

  • Heat the unsalted butter in a pan until melted.
  • Stir in the powdered sugar and spiced rum.
  • Whisk in the water and whisk until the consistency is of a thick syrup.
  • Pour on top of the cake and serve.

Notes

  • You can use any type of apple you want. Pink lady, gala, and honeycrisp are the best for this recipe.
  • Don't mix the dry ingredients and then the wet ingredients. Dump all the ingredients in a bowl and mix it all together at once.
  • I used a bundt mold, but you can use a rectangle pan or round pan for this recipe. I've actually made muffins and bread with this recipe and they are amazing! Make sure you grease the pan well or use a no stick mold.
  • Don't like icing? Skip it. Sometimes, I like to just add on some powdered sugar and top it with chopped pecans.
  • The key to making the butter rum glaze is using unsalted butter. 
  • Store any leftovers covered on your counter for 3-4 days.
  • For a thin, more liquid glaze: Completely melt the butter and then mix it on a medium to low speed with the powdered sugar, rum, and hot water. The color will appear more clear than white.
  • For a thick, more solid glaze: Make sure the butter is at room temperature. You want the butter to be soft, but still in a solid form. Add the soft butter, powdered sugar, hot water, and spiced rum and mix on a medium high speed until the glaze is white and thick. Make sure you don't add too much hot water as it will become more of a liquid consistency.

Nutrition

Calories: 372kcal | Carbohydrates: 58g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 247mg | Potassium: 112mg | Fiber: 1g | Sugar: 41g | Vitamin A: 2527IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg