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
Scale
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.
