It’s officially Autumn! Even though it still feels like the heart of summer down here in Texas, we are ready to nosedive into to Pumpkin Spice everything. Last year we came up with our pumpkin pie protein shake recipe, and this year we are planning on developing even more pumpkin spice recipes for y’all. For most people, this time of the year gets people thinking about holiday shopping, baking, and a strong cocktail to deal with the accompanying stress. This dessert is a mix of both pumpkin spice and something extra nice… RUM!
We have been developing some recipes for Blue Chair Bay this summer (check out our boozy key lime cheesecakes and our red, white and blue jello shots). When we tasted their coconut cream spiced rum, we knew it would a fantastic ingredient in a fall recipe. This sweet liquor is similar to an Irish cream, but with coconut notes and more spices. After you make this recipe, save the extra liquor for a great addition to your Sunday morning coffee.
We used these adorable mini bundt pans, but you could also use one large bundt pan if you desired. We love our little mini bundt pans – we’ve had it for years and it also works great for making chocolate molten lava cakes. Are you sold yet? If so, here is a pan similar to the one we use at home:
Rather than making a rum cake from scratch, we implemented a quick shortcut by using a boxed cake mix. We simplified the pumpkin spice cake recipe a bit so all you need to do is mix all the cake ingredients together and pop it into your bundt cake pan.
The pumpkin cakes are topped with a cream cheese icing using (you guessed it) more of that delicious coconut cream spiced rum. You can sub out some of the rum for milk if you want to lower the amount of alcohol used in this recipe. Milk can also be used to get the icing to your desired consistency. These boozy desserts are also topped with toasted coconut and chopped pecans, which is one of the tastiest parts of the recipe! Seriously, the toasted coconut flakes cannot be skipped on this dessert. It truly is the cherry (errr… coconut) on top!
Pumpkin Spice Rum Cake with Boozy Cream Cheese Icing
Makes 8-12 mini bundt cakes, depending on the size of your pan
Spiced Rum Cake Ingredients:
- 1 box of yellow cake mix
- 1 cup pumpkin puree
- 1 cup of Blue Chair Bay Coconut Cream Spiced Rum
- ¼ cup vegetable oil
- 3 eggs
- 4 teaspoons cinnamon
- ½ teaspoon nutmeg
Rum Cake Glaze Ingredients:
- 8 oz. cream cheese
- 2 cups powdered sugar
- ½ cup Blue Chair Bay Coconut Cream Spiced Rum
- 1-4 teaspoons of milk, as needed, to thin the icing to your desired consistency
- Sprinkle of cinnamon
- Chopped pecans, for garnish
- Toasted coconut, for garnish
Preheat your oven to 325 degrees. Start by making your mini pumpkin spice bundt cakes. Mix all cake ingredients together in a bowl with an electric mixer. Grease the inside of all mini bundt pans. Fill the bundt pans about 2/3 of the way full with batter and cook for about 20 minutes or until a toothpick is cleanly removed from the cake.
Let the cakes cool completely before attempting to remove them from the pans. Next, mix together the cream cheese, powdered sugar and more of the rum. Add additional teaspoons of milk until the icing is to your desired consistency. Add in a few sprinkles of cinnamon and give it a final stir to distribute it into the icing.
Top each pumpkin spice cake with the icing and sprinkle the top with chopped pecans and toasted coconut flakes. Put on a cozy sweater, fluffy socks, and enjoy this taste of fall in front of a comforting fireplace.