Pumpkin Bundt Cake
User Reviews
4.2
Pumpkin Bundt Cake
Description
The Pumpkin Bundt Cake features a spiced batter combining pumpkin puree with all-purpose flour, sugar, baking powder and soda, salt, and a rich blend of cinnamon, nutmeg, cloves, and pumpkin pie spice. Whisked with water, canola oil, eggs, and vanilla beans, the batter achieves moisture and spice balance. Baking in mini bundt pans yields evenly shaped, tender cakes with gentle spice aromas.
The warm baking temperature encourages a golden crust while the interior remains moist from the pumpkin and oil. Once cooled slightly, a classic glaze of powdered sugar, vanilla, and milk is drizzled over the cakes for added sweetness and a smooth finish.
These individual cakes make flavorful autumn treats, suitable for parties or snacks, with a comforting spice profile and moist texture that highlights pumpkin’s natural sweetness.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon pumpkin pie spice
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon Vanilla Beans ground and dried
- 1 cup water cold
- 1/2 cup canola oil
- 2 large egg
- 1 cup pumpkin
for the glaze-
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Spray 12 mini bundt pans generously with nonstick spray and set aside.
- Measure all dry ingredients into a large bowl and stir.
- In a liquid measuring cup, whisk water, oil, eggs and pumpkin to incorporate the oil and eggs into the other ingredients.
- Pour wet ingredients into the dry and stir until just combined.
- Pour about 2/3 cup batter into each mini bundt cavity. Tap the pan a few times to remove any air bubbles and bake 20 minutes or until toothpick comes out clean after inserted. Cool 10 minutes before inverting onto cooling racks.
- For the glaze- stir all ingredients together until smooth. The glaze should take a hot second to fall back onto itself when being drizzled back in the bowl. Spoon glaze over each bundt cake and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mini bundt cakes
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 346mg | 14% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 3215IU | 64% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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