Cozy Autumn Pumpkin Bundt Cake: A Slice of Fall Comfort

why make this recipe

Pumpkin Bundt Cake is a delightful dessert that perfectly blends the flavors of fall. With its moist texture and warm spices, it’s a favorite for gatherings, holidays, or just an afternoon treat. The rich pumpkin flavor combined with a sweet glaze makes it not only delicious but also visually appealing. This cake is easy to make and uses simple ingredients that you may already have in your pantry.

how to make Pumpkin Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another large bowl, beat together the oil, granulated sugar, and brown sugar until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin, vanilla extract, and milk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
9. For the glaze, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

how to serve Pumpkin Bundt Cake

Serve the Pumpkin Bundt Cake on its own or with a dollop of whipped cream. It pairs well with a warm cup of coffee or tea. You can also slice it and serve it with a scoop of vanilla ice cream for a scrumptious dessert.

how to store Pumpkin Bundt Cake

To store leftover Pumpkin Bundt Cake, keep it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you want to keep it even longer, wrap it well in plastic wrap and freeze it for up to three months. Thaw at room temperature when ready to enjoy.

tips to make Pumpkin Bundt Cake

• Make sure all your ingredients are at room temperature for better mixing.
• Don’t overmix the batter; mix until just combined for a lighter cake.
• Experiment with adding nuts, chocolate chips, or dried fruits to the batter for added texture.
• Ensure the cake is fully cooled before applying the glaze for the best finish.

variation

You can easily make this recipe a bit different by adding a cream cheese filling. Just mix together some cream cheese, sugar, and an egg to create a swirl effect in the batter before baking. You can also spice up the glaze by adding maple syrup for a different flavor.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before adding it to the batter.

How can I make the cake dairy-free?

You can substitute the milk with a plant-based milk like almond or coconut milk, and use a dairy-free vegetable oil.

Can I leave out the spices?

While the spices add a wonderful flavor, you can reduce or skip them if you prefer a milder taste. The cake will still be tasty with just the pumpkin flavor.

Pumpkin Bundt Cake

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Print Recipe

A delightful dessert that blends the flavors of fall with rich pumpkin and warm spices, perfect for gatherings or an afternoon treat.

• Total Time: 80 minutes
• Yield: 10 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)
• 1 teaspoon vanilla extract (for glaze)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
3. Beat together the oil, granulated sugar, and brown sugar until well combined in another large bowl.
4. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin, vanilla extract, and milk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
9. Mix the powdered sugar, milk, and vanilla extract until smooth for the glaze. Drizzle over the cooled cake before serving.

Notes

Ensure all ingredients are at room temperature for better mixing. Experiment with adding nuts, chocolate chips, or dried fruits for added texture.

• Author: elfassimaryam243gmail-com
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 24g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70mg