Pumpkin Spice Bundt
Cozy up to fall flavors with this irresistible Pumpkin Spice Bundt Cake, a moist and tender dessert that embodies the essence of autumn. Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, this bundt cake is perfectly balanced with the richness of pumpkin puree, Greek yogurt, and a touch of brown sugar for depth. Topped with a simple yet elegant vanilla glaze that delicately drips down its golden, spiced curves, this cake is as beautiful as it is delicious. Perfect for holiday gatherings, potlucks, or a quiet treat with your morning coffee, this dessert offers a comforting slice of seasonal indulgence. Easy to make in under an hour, this Pumpkin Spice Bundt will be your go-to recipe for everything from Thanksgiving celebrations to cozy sweater weather afternoons.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 cups Pumpkin puree
- 0.75 cups Vegetable oil
- 0.5 cups Plain Greek yogurt
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan. You can also sprinkle some flour inside the pan to ensure easy removal later.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In another large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, and Greek yogurt. Whisk until smooth and well combined.
Add the eggs, one at a time, to the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and tender.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bundt pan from the oven and let the cake cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
Once the cake has completely cooled, drizzle the glaze over the top, allowing it to drip down the sides of the bundt cake.
Let the glaze set for a few minutes before slicing and serving. Enjoy your homemade Pumpkin Spice Bundt Cake!
Nutrition Facts
Calories |
5070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 102.8 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 804.1 g | 292% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 548.1 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 538 mg | 41% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1510 mg | 32% | |
*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.
