Name: Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
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; 2/3 cup chocolate chips; 1/4 cup heavy cream; 1 tablespoon rum

Jump to Recipe· 4.3 from 79 reviews

If you’re looking for a show-stopping autumn treat that combines moist, warmly spiced pumpkin cake with a decadent, silky chocolate rum glaze, this Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe is your perfect go-to. Each bite melts in your mouth, balancing the earthiness of pumpkin with the rich sweetness of chocolate infused with just a hint of rum. These individual-sized beauties are charming and easy to share, making them ideal for gatherings or cozy nights curled up with a good book. Trust me, once you try this recipe, it will become a seasonal favorite you’ll be excited to bake again and again.

Ingredients You’ll Need

A small bundt cake with a golden brown color sits on a white marbled surface. The cake has a smooth texture with gentle ridges from the bundt shape. On top, thick, glossy dark chocolate sauce drips down the sides in uneven streams, pooling slightly around the base. A few dark chocolate chips lie scattered nearby on the white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Every ingredient in this Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe is thoughtfully chosen to create layers of flavor and texture. From the fragrant spices that warm the pumpkin base to the luscious glaze that crowns each cake, each component plays a vital role in crafting something truly irresistible.

1 1/2 cups all-purpose flour: Provides structure while keeping the cake tender and light.
1 teaspoon baking soda: Helps the cake rise perfectly, giving it a delicate crumb.
1/4 teaspoon pumpkin pie spice: A blend that delivers warm autumnal notes like cinnamon, nutmeg, and cloves.
1/4 teaspoon cinnamon: Adds a cozy spice that complements the pumpkin beautifully.
1/4 teaspoon allspice: Deepens the complexity of the spice mix for extra flavor.
1/4 teaspoon cloves: Brings a slightly smoky, aromatic punch to the cake.
1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
1 cup canned pumpkin puree: The star ingredient, providing moisture and that classic pumpkin taste.
3/4 cup sugar: Sweetens the cake just right without overpowering the pumpkin’s natural flavor.
1/2 cup vegetable oil: Keeps the cake moist and tender for days after baking.
2 large eggs: Bind the ingredients together while adding richness.
1/4 cup sour cream: Intensifies moisture and gives the crumb a luscious texture.
1 teaspoon vanilla extract: Adds depth and rounds out the flavors with a sweet, floral note.
2/3 cup chocolate chips: The key to the glorious chocolate rum glaze’s decadent flavor.
1/4 cup heavy cream: Creates a smooth, velvety glaze that’s the perfect consistency.
1 tablespoon rum: Infuses the glaze with warmth and a subtle boozy kick that elevates the whole dessert.

How to Make Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 350 degrees Fahrenheit. Lightly coat your mini bundt pan with nonstick spray to ensure those little cakes come out flawlessly shaped and easy to remove.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, allspice, cloves, and salt. This careful blend of dry ingredients is what imparts that signature fall flavor and structure to your cakes.

Step 3: Combine Wet Ingredients

Use a separate bowl or a large glass measuring cup to whisk together pumpkin puree, sugar, vegetable oil, eggs, sour cream, and vanilla extract until smooth. This mixture is what makes the cake moist, rich, and full of inviting pumpkin aroma.

Step 4: Bring the Batter Together

Pour the wet ingredients over the dry and gently stir with a rubber spatula. Mixing just until the flour disappears ensures your cakes stay tender without becoming tough.

Step 5: Bake to Perfection

Scoop the batter evenly into the mini bundt pan cups. Bake in the preheated oven for 15 to 20 minutes, checking with a toothpick or cake tester—the cakes are done when it comes out clean or with just a few moist crumbs.

Step 6: Cool Before Inverting

Allow the cakes to cool in the pan for about 15 minutes. Then, carefully invert them onto a wire rack to cool completely, preparing for that irresistible glaze.

Step 7: Craft the Chocolate Rum Glaze

Warm the heavy cream in the microwave until boiling, then melt the chocolate chips. Whisk the hot cream into the chocolate along with the rum until perfectly smooth and glossy—this glaze is the crowning glory of the recipe.

Step 8: Glaze and Finish

Drizzle the luscious chocolate rum glaze evenly over the top of each mini bundt cake, letting it drip down the sides for a decadent look. Allow the glaze to set before serving, so you get that perfect shiny finish.

How to Serve Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe

Two small bundt cakes with a warm orange-brown pumpkin color sit on a light wooden board. Each cake has a smooth, shiny, dark chocolate rum glaze dripping down from the top edge in thick, glossy layers. Around the cakes are scattered round chocolate chips with a slightly duller brown shade. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a light dusting of powdered sugar or a few festive autumnal spices on top of the glaze for an elegant touch. A small shard of dark chocolate or a few toasted pecans add delightful texture and flavor contrasts.

Side Dishes

Serve these mini cakes alongside a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the rich chocolate and pumpkin spice. Fresh fruit like sliced pears or caramelized apples also complement the warm spices beautifully.

Creative Ways to Present

Arrange the mini pumpkin bundt cakes on a rustic wooden board or vintage cake stand for a charming display. Tie little fall-themed ribbons around each cake or place them in cute paper liners to make the presentation party-ready.

Make Ahead and Storage

Storing Leftovers

Place any leftover mini pumpkin bundt cakes in an airtight container at room temperature for up to two days to keep them moist and fresh. If your house is warm, refrigeration will help maintain the glaze’s texture, though it might firm up a bit.

Freezing

Wrap each mini cake tightly in plastic wrap and then foil before freezing. They’ll keep beautifully for up to one month. Thaw overnight in the fridge before glazing or serving.

Reheating

Gently warm the cakes in the microwave for about 10 seconds to revive that freshly baked feel without melting the glaze. For larger batches, reheating briefly in a low oven wrapped in foil works well.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Just make sure to roast and puree your fresh pumpkin properly and drain any excess moisture before measuring to keep the cake’s texture right.

Is there a non-alcoholic substitute for the rum in the glaze?

Yes, you can replace rum with a rum extract or simply omit it and add a splash of vanilla extract to maintain the flavor depth without the alcohol.

Can I make these cakes in a regular-sized bundt pan?

You can, but baking times will need to be adjusted—expect closer to 40-50 minutes in the oven, and check doneness carefully with a tester.

How long does the chocolate rum glaze take to set?

At room temperature, the glaze sets within about 30 minutes. You can speed this up by chilling the cakes in the fridge for 15 to 20 minutes before serving.

Are these cakes suitable for freezing after glazing?

It’s best to freeze the cakes without the glaze and add it fresh after thawing to maintain the best texture and appearance.

Final Thoughts

This Mini Pumpkin Bundt Cake with Chocolate Rum Glaze Recipe is truly a delightful way to welcome the flavors of fall into your kitchen. Its luscious texture and enchanting combination of spices, pumpkin, and rich chocolate glaze make it a dessert that feels special yet is surprisingly simple to prepare. Give it a try—you’re going to love sharing these little bites of autumn joy with friends and family.