Easy Pumpkin Bundt Cake
User Reviews
5
Easy Pumpkin Bundt Cake
Description
The Easy Pumpkin Bundt Cake recipe combines all-purpose flour with baking soda and a mix of cinnamon, nutmeg, allspice, clove, and ginger to create a warmly spiced base. Light brown sugar and avocado oil are beaten until fluffy before eggs, pumpkin puree, apple cider, and vanilla are added, resulting in a moist and tender batter. Baking in a greased and floured 12-cup Bundt pan ensures an even rise and shape. The cake bakes for 45 to 50 minutes until a skewer comes out clean and the edges pull slightly away from the pan.
The accompanying pumpkin glaze uses powdered sugar, pumpkin puree, half-and-half, vanilla, and spices mirroring those in the cake to add a sweet and spiced finish. Once cooled, the glaze is poured over the cake to set and enhance the pumpkin flavor. The combination yields a autumnal dessert with a soft crumb and a subtle spicy-sweet topping.
This bundt cake suits gatherings or a seasonal dessert served sliced. The texture is moist yet structured, with familiar fall spices layered through the cake and glaze. Following proper batter mixing and baking times helps achieve the ideal soft crumb and color.
Storing the cake wrapped at room temperature helps maintain moisture for a day or refrigeration for up to five days is possible. The cake freezes well without glaze and can be thawed before glazing. Reheating slices can be done in the microwave or oven to refresh warmth before serving.
Ingredients
For the Pumpkin Bundt Cake
- 375 g all-purpose flour 3 cups
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg freshly grated
- ¼ teaspoon ground allspice
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- 350 g light brown sugar packed and leveled off
- 250 ml avocado oil or any neutral-flavored oil or 1 cup (2 sticks) unsalted butter softened
- 2 tablespoon apple cider or sour cream, fresh pressed 100% such as Musselman's
- 3 egg room temperature, large
- 1 pumpkin puree reserve 3 tablespoons for the Glaze, canned 100%
- butter for greasing
- all-purpose flour
- nonstick cooking spray
For the Pumpkin Glaze:
- 1-½ cups powdered sugar
- 3 tablespoons pumpkin puree
- 2 tablespoons half and half , heavy cream or whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoons nutmeg freshly grated
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground clove
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Remove 3 tablespoons from the canned pumpkin puree and set aside.
- In a large bowl, sift together the flour, baking soda, nutmeg, cinnamon, allspice, ginger, and clove. Set aside. In the stand mixer bowl, beat the oil and brown sugar on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the pumpkin, apple cider, and vanilla and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
- Pour the pumpkin batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the Pumpkin Glaze: In a medium bowl, whisk together the powdered sugar, spices, pumpkin, 2 tablespoons half and half, and vanilla until smooth, adding more half and half as needed, 1 teaspoon at a time, until the glaze is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.
Notes
- Wrap the cake tightly after cooling to prevent drying out and store at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze the cake without glaze for up to 3 months, wrapped twice in clingfilm and once in foil; thaw at room temperature before glazing.
- Reheat individual slices in the microwave or the whole cake in the oven covered loosely with foil to preserve moisture.
- Apply glaze after warming slices to maintain consistency and avoid melting the icing excessively.
- Grease the Bundt pan shortly before baking to avoid pooling oil that may cause sticking.
User Reviews
Overall Rating
5
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