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Rustic Mini Pumpkin Cakes

Orange Rum Glaze

I chose to decorate these pumpkins in a simple, rustic style using this Orange Rum glaze and some cake decorating sugars. I am particularly fond of India Tree, which are all natural (the sage green sugar). If you are serving these to children and prefer to omit the rum, you can a tablespoon of water or substitute 2 ½-3 tablespoons of freshly squeezed orange juice for the rum, water and lemon juice.
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 Enough to glaze one batch of pumpkin cakes or a dozen cupcakes
Calories 41kcal
Author Toni Dash


  • 1 cup confectioners’ sugar
  • 1 tablespoon dark rum
  • ½ teaspoon pure orange extract
  • 1 tablespoon water
  • Juice of ½ small lemon


  • Add all ingredients into a mixing bowl and beat until fully combined. Cakes can be glazed multiple times depending on how thick you wish the glaze to be.
  • To Glaze: use a large soup dining spoon, and drizzle the glaze around the pumpkin, starting at the top allowing it to drip down in the crevices on the sides. I suggest doing so on an interim plate and moving them to a final serving dish to avoid pools of glaze at the base of the pumpkins. If desiring to do additional layers of glaze, allow first layer to set and repeat. Add any decorative sprinkles or sugar before the glaze dries.


Calories: 41kcal | Carbohydrates: 9g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Sugar: 9g