It’s the season of Pumpkin everything! What better time to add one more Pumpkin flavored dish to your repertoire… a Jack O Blast Pumpkin Spiced Rum Cake with Rum Pecan Cream Cheese Frosting! Get the flavor of Captain Morgan’s fall flavored rum in a delicious dessert!
I am the epitome of an impulse shopper when I step into a liquor store!! That’s definitely the tale of how this cake came to be! I popped into my local liquor store this past weekend, and noticed the Captain Morgan’s display for their seasonal Jack-O Blast Pumpkin Spiced Rum. I could not resist!! I love Pumpkin flavored beer…. it always puts me in the mood for Fall… so I had no doubt I’d love this Pumpkin Rum!
When I returned home with my impulse purchase, I was excited to make a drink and get a little pumpkin in my life… when one of my best friends, who happened to be with me on my shopping excursion, had a brilliant idea… Use it in my Rum Cake! Jess – I’m throwing the credit your way for this one! What a great idea!
Every year for Christmas, I turn to the tried and true Bacardi Rum Bundt Cake. This was a great opportunity to switch it up a bit for Fall. So, whether you’re looking for a sweet treat or even a breakfast cake to enjoy while you watch the leaves change, or are perhaps looking for a standout dessert for your Thanksgiving spread… this cake is for you.
As you may have guessed, the cake layers are inspired by the Bacardi Rum Bundt Cake. Instead of a Bundt Cake, I decided to make a triple layer cake. I replaced the Bacardi with Captain Morgan Jack-O Blast Pumpkin spiced Rum. To top it all off, I soaked pecans in Rum overnight to add to the Cream Cheese Frosting. I added the frosting between each layer and the top… with a barely there dusting of frosting along the sides of the cake. Not sure if this is a dessert or an overly decadent after dinner drink!
Enjoy!
Looking for more Fall flavor? This Apple Cherry Sangria is a must try! These Spinach Feta Skulls and Skull Vanilla Sugar Cookies will get you in the Halloween Spirit! And this DIY Pumpkin Wine Dispenser will keep the drinks flowing all season long!
- 1 18½ ox package Yellow Cake Mix
- 3.5 oz Vanilla Instant Pudding Mix
- 4 Eggs
- ½ cup Captain Morgan Jack O Blast Pumpkin Spiced Rum
- ½ cup Vegetable Oil
- ½ cup Cold Water
- 8 oz Cream Cheese (room temperature)
- 8 tbsp Unsalted Butter (room temperature)
- 1 cup Confectioners' Sugar
- 1 cup Chopped Pecans
- ½ cup Captain Morgan Jack O Blast Pumpkin Spiced Rum
- Place pecans and ½ cup of Rum into a shallow dish and allow to sit overnight
- Preheat Oven to 325 degrees F
- Mix all Cake ingredients together
- Spray cake pans with nonstick spray
- Pour batter into cake pans
- Bake for 38 minutes
- For frosting, Beat cream cheese and butter
- Slowly add confectioners' sugar and continue to beat
- Add Pecans and any excess Rum to combine
- Spread frosting on cake and between layers
- The cooking time is based on 3 6" metal cake pans
- Do not soak pecans overnight
- Replace Rum with 1 Tbsp Vanilla Extract
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