Mini Pumpkin Bundt Cake with Chocolate Rum Glaze

Moist, fluffy mini pumpkin bundt cakes with a boozy rum chocolate glaze that is out of this world!

Pumpkin Bundt Cake with Chocolate Rum Glaze - Moist, fluffy mini pumpkin bundt cakes with a dripping boozy rum chocolate glaze!

You know how in a horror film, they capture the bad guy and then the people turn around, thinking that it’s all over, but then the bad guy somehow gets loose and kills them all? Well, that kind of happened to me today. Except it wasn’t a bad guy. It was something a lot scarier.

It was a spider.

See, I was in the middle of doing laundry when I spotted this horrid spider. I quickly ran upstairs, grabbed the 409 cleaning solution and drowned him in it. Feeling triumphant, I turned my back on him to finish the laundry since the water had already started running. I kept turning around to make sure that he was dead, and he was. Except when I turned around the third time, he was gone and he was right. behind. me., plotting his revenge against me. Or in other words, trying to Kill-Bill-me. I started to frantically scream before I drowned him for a second time in 409. I made sure he was dead at that point.

I just don’t understand how the spider didn’t die in the first drowning.

So to get my mind off the whole-spider-murder-situation, I decided to get some pumpkin baking in – my first pumpkin recipe of the season actually. I decided on mini bundt cakes because at the end of the day, miniature sized food always tastes better. And it makes me feel better about myself when I eat the entire thing. After all, it’s a sized-down food item, right?

The batter comes together so easily – a mixer is not even required! And once it cools out of the oven, go ahead and slather on that boozy rum chocolate glaze. It’s absolutely heavenly. And it’s a sure way to get spiders off your mind.

Mini Pumpkin Bundt Cake with Chocolate Rum Glaze

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Yield 6

Mini Pumpkin Bundt Cake with Chocolate Rum Glaze

Moist, fluffy mini pumpkin bundt cakes with a boozy rum chocolate glaze that is out of this world!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • For the Chocolate Rum Glaze
  • 2/3 cup chocolate chips
  • 1/4 cup heavy cream
  • 1 tablespoon rum

Instructions

  • Preheat oven to 350 degrees F. Lightly coat a mini bundt pan with nonstick spray.
  • In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugar, vegetable oil, eggs, sour cream and vanilla.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the bundt pan. Place into oven and bake for 15-20 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
  • To make the glaze, heat heavy cream in the microwave for 1 minute, or until boiling; set aside. In another microwave-safe bowl, melt chocolate chips in the microwave for 1 minute. Whisk in heavy cream and rum until smooth.
  • Drizzle the glaze evenly over the top of the cakes, allowing to drip down the sides.
  • Allow glaze to set before serving.

Notes

Adapted from Averie Cooks

http://damndelicious.net/2013/09/18/pumpkin-bundt-cake-chocolate-rum-glaze/


Comments

  1. says

    Thanks for making my recipe! I love this cake. It’s one of my fave cakes I’ve ever made and blogged about! Yours turned out beautifully & love the glaze. Rum, chocolate, yes – great thinking :) Pinned of course!

    • Chung-Ah says

      Thanks for such an amazing recipe, Averie! It’s fool-proof! Jason just devoured an entire mini bundt cake right now in about 30 seconds!

  2. says

    Arachnids are surprisingly resilient. I have no idea how they do it but they do! I would need a sedative after that experience.

    And a whole bundt all to myself.

  3. says

    I would’ve gotten chills down my spine if that had happened to me. But then all the tension would’ve subsided when making and tasting these wonderful pumpkin bundt cakes with chocolate rum glaze. They are just so cute!!

    • Chung-Ah says

      I wish I was brave enough to whack the thing with a shoe but I just couldn’t get so close to him! I needed to kill him from a distance!

  4. says

    You are brave than I with that spider! I usually run away from the room and yell for my hubby to kill it or go Sir Pugsley do your job! Also I should it’s somehow fate that you post a chocolate rum glaze since I was just looking up what liquor goes well with chocolate today and rum was at the top of the list. It was meant to be.

    • Chung-Ah says

      I would’ve totally had Jason take care of him but he wasn’t home! And just the thought of him roaming around the house made me cringe so I had no choice but to do something about it. I just hope I never have to relive it again!

  5. says

    You’re a brave gal. I would have been screaming for someone else to kill that spider! A neighbor. Anyone so it wouldn’t have to be me!

    Aren’t these little bundt cakes wonderful! I bet I would devour one up pretty fast too. Pinning these!

  6. says

    Omg I felt your terror with every word of this post, Chung-Ah. I am positively phobic. True story: when I was still living at home with my parents, I was all alone one afternoon and there was a giant (to me anyways) spider on the wall. There was no one home to help me kill it. I tried to vacuum it but I couldn’t bring myself to get that close to it. So, I watched it for about two hours until my grandma came home. I wasn’t going to risk it skittering away and surprising me later. If only I had a batch of these adorable mini-bundts to calm my frazzled nerves that day. I also want to make that chocolate rum glaze to drink.

  7. says

    Ya…um…ew. No. What is it about spiders that can make us paralyzed? It can be the tiniest of tiny and I still shriek if one gets anywhere near me. Definitely cause for baking. Cheaper than therapy!

  8. says

    I regret not getting a couple cans of pumpkin puree when I was in Australia. Badly regret it. Argh. Can’t find the stuff here. And the only fresh kinds I can get are kabocha… not exactly pumpkins. I just have to keep looking. And my murder situation happens with roaches. That FLY! Need food to take my mind off that!

  9. says

    eeeww! I hate spiders, I would have been just like you. I’m the same way with lizards too and anything creepy-crawly! But baking these yummy pumpkin cakes would have surely gotten me over it, they look wonderful as does your photography!

  10. Rebecca says

    I made this recipe and LOVED it. I want to make one large bundt cake for Thanksgiving- can I use the same recipe or will it have to be adapted?

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