Whisk together flour, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.
Slowly add the flour mixture and mix until fully incorporated.
Pour batter into a well-greased and floured bundt pan.
Bake about 70 minutes or until a skewer inserted into the middle of the cake comes out clean.
Set bundt pan out on the counter to cool for 15 minutes, then invert.
Icing Instructions
In a saucepan, melt the butter.
Add the apple butter and brown sugar.
Bring to a boil and lower the heat to medium low.
Continue to boil for 2 minutes, stirring constantly.
Add the milk and the cinnamon and bring to a boil, still stirring constantly.
Cool to lukewarm.
Gradually add the powdered sugar and beat until thick enough to spread.
Drizzle cake with icing.
Video
Notes
You can use either canned or homemade pumpkin puree. If you use canned pumpkin puree, make sure to buy the can that says pumpkin puree or pureed pumpkin. Do not buy pumpkin pie filling. Pumpkin pie filling is already sweetened and will ruin this cake.
Make sure to prep the Bundt pan by greasing and flouring it before pouring in the batter. If you do not, you may end up ruining the cake when you try to remove it.