If you’re looking for a cozy, comforting dessert that feels like a warm hug in cake form, the Pumpkin Bundt Cake with Spiced Glaze Recipe is exactly what you need. This recipe merges the rich, moist texture of pumpkin-infused cake with a beautifully aromatic glaze that highlights fall spices, creating a perfect balance of sweetness and spice. Whether you’re baking for a holiday gathering or just craving a slice of seasonal magic, this cake’s tender crumb and luscious glaze will make your kitchen smell heavenly and your taste buds dance. It’s truly a favorite that’s hard not to share again and again.
Ingredients You’ll Need
Keeping the ingredient list simple yet impactful is the secret to the Pumpkin Bundt Cake with Spiced Glaze Recipe’s success. Each pantry staple plays a vital role, from the fluffy flour that gives structure to the warm pumpkin spice that infuses every bite with autumnal charm. Here’s everything you’ll want on hand before you start mixing:
- All-purpose flour: Provides the perfect base for a tender and sturdy bundt cake that holds its shape beautifully.
- Pumpkin spice: A mouth-watering blend that brings in cinnamon, nutmeg, and clove for that signature fall flavor.
- Baking soda and baking powder: These leavening agents ensure your cake rises just right with a light, airy texture.
- Salt: Balances the sweetness and enhances the other flavors for a well-rounded taste.
- Vegetable oil: Keeps the cake moist while ensuring it doesn’t feel heavy or greasy.
- Granulated sugar: Sweetens the cake and contributes to that soft, crumbly texture everyone loves.
- Large eggs: Add richness and help bind the ingredients perfectly together.
- Vanilla extract: Adds warmth and depth, boosting the overall flavor.
- Pumpkin puree: The star ingredient delivering natural moisture and that unmistakable pumpkin taste.
- Powdered sugar: Used in the spiced glaze for a smooth and sweet finish.
- Milk: Lightens the glaze for easy drizzling over the cake.
How to Make Pumpkin Bundt Cake with Spiced Glaze Recipe
Step 1: Prepare Your Oven and Batter
Begin by preheating your oven to 350°F (175°C) and greasing your bundt pan generously to prevent the cake from sticking. In a large bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. This dry mixture is the foundation that will carry the warm pumpkin flavor and ensure your cake has the right rise and texture.
Step 2: Combine Wet Ingredients
In another bowl, beat the vegetable oil and granulated sugar until it’s creamy and well blended. Add the eggs one at a time, beating well after each addition to create a smooth, homogenous mix. Stir in the vanilla extract, then gently fold in the pumpkin puree, making sure everything is well incorporated without over-mixing.
Step 3: Blend Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding carefully to keep the batter light and airy. Overmixing can lead to a dense cake, so stop once just combined. The batter will be thick and luscious, packed with that inviting pumpkin spice aroma.
Step 4: Bake the Cake
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely – this step is key to preserving the cake’s delicate crumb.
Step 5: Prepare the Spiced Glaze
While the cake cools, whisk together powdered sugar, milk, vanilla extract, and a pinch of pumpkin spice until it becomes a smooth, pourable glaze. The glaze is wonderfully fragrant and sweet, adding a gorgeous finishing touch and extra layer of flavor to the Pumpkin Bundt Cake with Spiced Glaze Recipe.
Step 6: Glaze the Cake
Once your bundt cake has cooled completely, drizzle the spiced glaze generously over the top, letting it cascade down the ridges for a stunning presentation. This final step transforms a simple cake into an irresistible dessert that will wow you and your guests alike.
How to Serve Pumpkin Bundt Cake with Spiced Glaze Recipe
Garnishes
To elevate your serving experience, consider sprinkling some toasted pecans or chopped walnuts on the glaze right after drizzling. A light dusting of cinnamon or a few edible flowers can also add a touch of elegance whether it’s for a casual afternoon treat or a festive occasion.
Side Dishes
This rich and flavorful cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream. A cup of hot apple cider or spiced chai tea alongside makes for an utterly comforting autumn dessert spread.
Creative Ways to Present
For a show-stopping look, serve individual slices on decorative plates and drizzle with a little extra glaze or caramel sauce. You can also layer small pieces with mascarpone cream and fresh berries in a trifle dish for a delightful twist that keeps the spirit of the Pumpkin Bundt Cake with Spiced Glaze Recipe alive in a new form.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Bundt Cake tightly covered at room temperature for up to three days to maintain its moisture and flavor. A cake keeper or an airtight container works best to prevent it from drying out in the air.
Freezing
If you want to enjoy this treat later, wrap the cake tightly in plastic wrap and then foil to freeze for up to three months. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature before adding the glaze fresh.
Reheating
Warm slices gently in a microwave for about 10-15 seconds or pop them in a low oven (about 300°F/150°C) for 5-7 minutes. This revives the moist texture and the spices come alive again, making every bite taste freshly baked.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but you’ll need to cook and puree it until smooth and reduce the moisture content to get a similar consistency to canned pumpkin. Canned pumpkin is often more convenient and consistent for baking.
Is this cake gluten-free?
This Pumpkin Bundt Cake with Spiced Glaze Recipe uses all-purpose flour, which contains gluten. To make it gluten-free, try substituting a gluten-free flour blend, but be mindful you may need to adjust moisture or rising agents slightly.
What if I don’t have pumpkin spice? Can I make my own?
Definitely! Pumpkin spice is usually a blend of cinnamon, nutmeg, ginger, cloves, and allspice. Mixing these commonly found spices at home offers a fresh, customizable flavor that’s perfect for this recipe.
Can I substitute the vegetable oil with butter?
You can substitute melted butter for vegetable oil, which will give the cake a slightly richer flavor but may alter moisture levels. Use the same amount and consider slightly adjusting baking time if needed.
How long will the glazed cake stay fresh?
When properly stored at room temperature, the glazed cake stays fresh and delicious for about three days. If you refrigerate it, expect it to last up to five days, but bring it back to room temperature before serving for the best taste.
Final Thoughts
There’s nothing quite like the welcoming aroma of the Pumpkin Bundt Cake with Spiced Glaze Recipe baking in your oven. It’s a deliciously moist cake with a sweet, spiced glaze that brings out the best of pumpkin season. Once you try making this cake, it’s bound to become one of your go-to recipes for fall and beyond. So dust off your bundt pan, gather your ingredients, and get ready to create a dessert that fills your home with warmth and joy.
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Pumpkin Bundt Cake with Spiced Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Bundt Cake is a moist and flavorful autumn classic, bursting with warm pumpkin spice and tender crumb. Perfect for holiday gatherings or cozy fall afternoons, this cake is topped with a simple powdered sugar glaze for added sweetness and charm.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 (15 oz) can pumpkin puree (about 1 3/4 cups)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In another large mixing bowl, beat the vegetable oil and granulated sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree, mixing until smooth.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then invert onto the wire rack and let it cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk powdered sugar, milk, vanilla extract, and pumpkin spice until smooth and pourable. Adjust consistency by adding more milk or powdered sugar if necessary.
- Glaze the Cake: Drizzle the glaze evenly over the cooled Bundt cake. Allow the glaze to set before serving.
Notes
- Ensure the Bundt pan is well greased to prevent sticking.
- Do not overmix the batter to keep the texture light and fluffy.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- The glaze can be adjusted for thickness by altering milk or powdered sugar amounts.
