Pumpkin Bundt Cake with Chocolate Rum Glaze

Serves: 6

Moist, fluffy mini pumpkin bundt cakes with a dripping boozy rum chocolate glaze!

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1 1/2 cup 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


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.

Source: damndelicious.net

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