Pumpkin Bundt Cake
Indulge in the cozy, spiced flavors of fall with this irresistible Pumpkin Bundt Cake, a moist and tender treat that’s perfect for any autumn gathering. Infused with warm spices like cinnamon, nutmeg, and cloves, and made with pure pumpkin puree, this cake captures the essence of the season in every bite. The rich, buttery batter is baked to perfection in a beautifully ridged bundt pan, making it as stunning as it is delicious. Topped with a luscious vanilla glaze that drips down the sides, this show-stopping dessert is easy to prepare with just 20 minutes of prep time and serves up to 12. Whether you’re hosting Thanksgiving or simply craving a comforting fall dessert, this Pumpkin Bundt Cake is sure to delight both the eyes and the taste buds.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 eggs, large
- 1 can (15 ounces) pure pumpkin puree
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan, ensuring all crevices are coated to prevent sticking.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed after each addition, just until combined. Be careful not to overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (if too thick) or powdered sugar (if too thin).
Once the cake is completely cool, drizzle the glaze over the top of the bundt cake, allowing it to drip down the sides.
Slice, serve, and enjoy your delicious pumpkin bundt cake!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 45.6 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
