Apple Pumpkin Spice Cake with Butter Rum Glaze

With all the wonderful fall flavors going on right now, you’re guaranteed to love this spice cake recipe! Apples and pumpkin mixed with ground cinnamon, clove, and nutmeg topped with a creamy butter and spiced rum glaze, this bundt cake is perfect for for fall!

If you’re looking for an easy to make and delicious spice cake for fall, look no further. Fall season is in full swing and I’m loving every bite of apple, pumpkin, and spice flavor I can get my taste buds on. And this Apple Pumpkin Spice Cake recipe is one of my all time favorite fall desserts.

Why This Recipe Works

• Contains a lot of moisture,
• Full of all you fall favorite ingredients such as pumpkin, apple, cinnamon, clove, nutmeg, and pecans,
• This homemade spice cake feeds a crowd!

This is probably one of the most moist bundt cakes I’ve ever tasted. A lot of  bundt recipes I’ve tasted struggle to deliver the moisture a cake needs, but not this one. There’s a taste of autumn spice in every single bite. I top this fall cake off with a spiced butter rum glaze that provides a warm spiced “pop”.

What Is Spice Cake?

A good spice cake is super moist, light, and fluffy and full of different spices such as cinnamon, allspice, clove, nutmeg, and ginger. Think gingerbread and carrot cake. Those are forms of spice cake. A lot of spice cake recipes also contain some form of pumpkin and apple.

Typically, you’ll find a cream cheese frosting on spice cake recipes. But I top this one with a butter rum glaze. The cake is the star of the show and the light glaze helps enhance the flavor with it’s light buttery finish. The hint of spiced rum brings the flavor home, especially when you top it with powdered sugar!

Ingredients You’ll Need

Here are the ingredients I use. You can substitute crisco for canola oil. Melted crisco really helps make this cake extra moist, but canola oil is a healthier choice. Don’t skip the Carnation Evaporated Milk. It provides a ton of moisture and sweetness! I use white vinegar because when it’s mixed with the baking soda and baking powder, it helps the cake rise.

As for the apple, I use a crispy apple such as Honeycrisp. I also use canned pumpkin puree. For the spices, I use a mixture of cinnamon, allspice, clove, and nutmeg to really pull out those fall flavors! For the Butter Rum Glaze, you’ll need unsalted butter, powdered sugar, hot water, and spiced rum. I use Captain Morgan Spiced Rum because the flavor goes great with the fall cake flavors.

Step-by-Step Recipe Instructions

This is an easy spice cake recipe to make. Start off by preheating your oven to 350°F. Then peel a honeycrisp apple and then grate it with a box grater.

In a large bowl, add all the spice cake ingredients. Mix well with a standing ot an electric mixer on medium speed for about 2 minutes.

Then, pour the batter into a bundt mold. Bake for 55-60 minutes, until done.

Cake Glaze Recipe

There are a couple ways to make a rum based spice cake glaze depending on how thick you want the glaze to be.

• 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.

Expert Tips and FAQs

• To test the doneness  use the toothpick test. Insert a toothpick into the thickest part of the cake and if it comes out with no moist batter, the cake is done.
• 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 cake 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. This cake is so crazy flavorful that it doesn’t need icing. 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. For my rum, I used Captain Morgan Spiced Rum. It works perfectly with this recipe because the spiced rum compliments so well with the cinnamon, nutmeg and clove.
• If you’re gluten free, just substitute a gluten free flour. The measurements should remain the same.
• You can store this covered on your counter for 3-4 days.

More Cake Recipes You’ll Love

If you’re looking for more amazing recipes, check out my Orange, Almond and Polenta Cake with Cardamom and Orange Syrup. This one has a lot of fun flavor. My Red Velvet Cake is also another good choice around the holidays. So is my Orange Vanilla Bundt Cake. I make this one around the holidays, as well!

If you’re loving the apple theme, check out my Cherry Apple Cake. It’s a pie and cake in one!  And if you’re looking for more of a bread loaf that tastes like cake, check out my Zucchini, Carrot and Apple Olive Oil Cake. It’s perfect for the end of summer and early fall!

Did you make this recipe? If you did, make sure to tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see all your wonderful recipe creations!

Also, remember to subscribe to the Recipes Worth Repeating newsletter to receive new recipe notifications delivered to your inbox! Follow Recipes Worth Repeating on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content!

Apple Pumpkin Spice Cake with Butter Rum Glaze

With all the wonderful fall flavors going on right now, you're guaranteed to love this spice cake recipe! Apples and pumpkin mixed with ground cinnamon, clove, and nutmeg topped with a creamy butter and spiced rum glaze, this bundt cake is perfect for for fall!

4.88 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 15 servings

Calories: 372kcal

Author: Amanda Mason

Ingredients

Cake Ingredients

• 1 12 ounce can of Carnation evaporated milk1 12 ounce can of Carnation evaporated milk
• 2 1/2 cups flour2 1/2 cups flour
• 1 Tablespoon vinegar1 Tablespoon vinegar
• 3 eggs3 eggs
• 1 cup sugar1 cup sugar
• 1/2 cup apple, shredded and peeled1/2 cup apple, shredded and peeled
• 8 ounces Libby's Pumpkin Puree8 ounces Libby's Pumpkin Puree
• 3/4 cup packed brown sugar3/4 cup packed brown sugar
• 2/3 cup shortening (I used melted Crisco)2/3 cup shortening (I used melted Crisco)
• 1 teaspoon baking soda1 teaspoon baking soda
• 1 teaspoon baking powder1 teaspoon baking powder
• 1 teaspoon salt1 teaspoon salt
• 3/4 teaspoon ground cinnamon3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice3/4 teaspoon ground allspice
• 1/2 teaspoon ground clove1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla1/2 teaspoon vanilla

Butter Rum Glaze Ingredients

• 1/3 cup unsalted butter1/3 cup unsalted butter
• 2 cups powdered sugar2 cups powdered sugar
• 1 Tablespoon Captain Morgan Spiced Rum1 Tablespoon Captain Morgan Spiced Rum
• 2 Tablespoons Hot Water2 Tablespoons Hot Water

Instructions

To Make 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. (I test with a toothpick for doneness)

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 bundt cake and serve.

Notes

• To test the doneness, use the toothpick test. Insert a toothpick into the thickest part of the cake and if it comes out with no moist batter, it's done. 
• 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. This cake is so crazy flavorful that it doesn't need icing. 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. For my rum, I used Captain Morgan Spiced Rum. It works perfectly with this recipe because the spiced rum compliments so well with the cinnamon, nutmeg and clove.
• If you're gluten free, just substitute a gluten free flour. The measurements should remain the same.
• You can store this cake covered on your counter for 3-4 days.

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

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