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Annie's Cookie Factory & Pastry Shop

Pastry Inspiration

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Try Something New!

For this month’s recipe, take a look at how you can make moist and delicious holiday Pumpkin Pecan Rum Cake at home. This recipe is brought to you by Annie's Cookie Factory & Pastry Shop in Boynton Beach, Florida.

Pumpkin Pecan Rum Cake


  • 1 1/2 cups chopped pecans, toasted
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups butter (2 1/2 sticks)
  • 1 cup light brown sugar
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 15 oz. pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoons water
  • 3 tablespoons rum


1. Preheat the oven to 350 degrees. In a small bowl, combine flour, baking soda, spices and salt; set aside.

2. In a large bowl, beat 2 sticks of the softened butter, brown sugar and 1 cup of the granulated sugar with an electric mixer on medium speed until fluffy; about 2 minutes. Scrap sides of bowl occasionally. 

3. Beat in pumpkin puree, eggs and vanilla until smooth. Slowly add flour mixture, careful not to overmix. Stir in toasted pecans.

4. Pour batter into a greased and floured 12 cup Bundt pan and bake in preheated oven for 50 - 60 minutes until toothpick inserted in the middle comes out clean. 

5.  While cake is baking, in a small pan heat remaining butter and sugar to a boil; stir in rum. 

6. Make holes in cake with long pick; pour half of rum glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining rum glaze over cake. 

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