Pumpkin Bundt Cake

6g protein · 1 h 10 min · 601 kcal

Recipe by juliasalbum.comjuliasalbum.comOpens in a new tab

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Pumpkin Bundt Cake

This pumpkin bundt cake is moist, tender, and packed with warm fall spices. The rich brown sugar glaze drips beautifully over the cake, adding a sweet caramel-like finish that perfectly complements the pumpkin flavor. My other favorite fall-inspired desserts are apple cranberry pecan bundt cake and apple bundt cake with caramel glaze.

1 h 10 min12 servings601 kcal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 15 oz canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • 1/3 cup Chopped pecans for topping (optional)

Instructions

  1. 1

    --- For the cake ---

  2. 2

    Preheat the oven to 350°F (175°C). Generously grease and sift a small amount of flour (1 or 2 tablespoons) over a 10-cup bundt pan.
 Or, use a Baker's Joy non-stick spray with flour.

  3. 3

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

  4. 4

    In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, and eggs until smooth. Add the pumpkin puree and vanilla extract, and whisk until combined.

  5. 5

    Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain.

  6. 6

    Pour the batter into the prepared bundt pan and smooth the top.

  7. 7

    Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.

  8. 8

    --- For the glaze ---

  9. 9

    In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk, and bring to a gentle boil. Stir constantly for 1-2 minutes until smooth.

  10. 10

    Remove from heat and stir in the vanilla extract. Let the glaze slightly cool for 5-10 minutes and then mix in the powdered sugar.

  11. 11

    If the glaze thickens too much as it cools, add a splash of milk.

  12. 12

    Drizzle the glaze over the cooled cake. If desired, top with chopped pecans. Let set before slicing.

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