Okay, so picture this: What is it like to It’s a crisp autumn afternoon, the leaves are turning gold, and the smell of cinnamon is wafting. What is the magic of a pumpkin bundt cake? Why is it better than a typical Pumpkin Pie? Why is it so easy to whip up? If you love the comfort of pumpkin bread but want something a bit more show-stopping, this is your recipe.
What is a pumpkin bundt cake?
What is the most delicious thing you’ve ever had: a Coffee Cake and pistachio pie? What is a pumpkin bundt cake? It’s a cake baked in bundt pan, which gives it that beautiful, elegant shape. The name comes from the German word “Bund,” referring to the type of ring-shaped cake. What’s a classic autumn treat? What sets this apart, though, is the addition of warm spices and the richness of pumpkin puree, which is a good choice for vegetarians. What makes it incredibly moist and flavorful? Is this a pumpkin spice latte?
Why you’ll love this recipe?
Let me tell you, there are a million reasons why this will become your go-to fall recipe. First and foremost, the flavor is incredible. We’re talking warm, comforting spices like cinnamon, nutmeg, and cloves, all blended perfectly with the sweetness of pumpkin. It’s like a hug in cake form. But beyond the taste, it’s surprisingly simple to make. I’ve made this Pumpkin Bundt Cake countless times, and it never fails to impress. The recipe is straightforward, and even if you’re not a seasoned baker, you’ll be able to pull this off without a hitch. Plus, it’s cost-effective. Most of the ingredients are pantry staples, so you won’t have to break the bank to bake this beauty. And the best part? It’s versatile! You can enjoy it for breakfast with a cup of coffee, serve it as a show-stopping dessert at Thanksgiving dinner, or just have a slice as an afternoon treat. What I love most about this recipe is how it instantly makes any occasion feel special. Seriously, the aroma alone brings everyone to the kitchen. It’s also a great alternative to pumpkin pie if you want something a little different for the holidays, and, dare I say, easier to make!
How do I make a pumpkin bundt cake?
Quick Overview
How do I make a pumpkin Bundt Cake? We’re basically mixing the wet ingredients, combining them, and baking. The dry ingredients are basically the same. Is it in a Bundt pan? What are some of the best recipes that don’t require fancy equipment? How do you make sure your bundt pan is clean and not overmixed? If I can do it, you can too!
Ingredients
For the Main Batter: What is the difference between
* 3 cups all-purpose flour: I prefer unbleached for the best flavor and texture.
* 1 teaspoon baking soda: This gives the cake its rise, so don’t skip it!
* 1 teaspoon baking powder: Adds a little extra lift and lightness.
* 1 teaspoon ground cinnamon: Adds warmth and that classic Pumpkin Spice flavor.
* 1/2 teaspoon ground nutmeg: Essential for that autumnal depth.
* 1/4 teaspoon ground cloves: Just a pinch adds a subtle warmth.
* 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
* 1 1/2 cups granulated sugar: Feel free to adjust slightly depending on your sweetness preference.
* 1 cup vegetable oil: Keeps the cake incredibly moist.
* 4 large eggs: Room temperature is best for even mixing.
* 1 (15-ounce) can pumpkin puree: Make sure it’s puree, not pumpkin pie filling.
* 1 teaspoon vanilla extract: Adds a touch of sweetness and complexity.
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps. * 1/4 cup milk: Is it possible to use regular milk, almond milk or even a little bit of cream for extra richness? * 1/2 teaspoon vanilla extract: Enhances the flavor of the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). This is super important for even baking. Grease and flour your Bundt pan really, really well. I always use baking spray with flour in it – it’s a lifesaver! How do I get into every cranny of a cake pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking ensures everything is evenly distributed, so you don’t get pockets of baking soda in your cake.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, sugar, eggs, and vanilla extract until smooth. Set aside. What are the streaks of egg yolk? If your eggs are cold, run them under warm water for a minute or two – it helps them mix in better.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? Overmixing develops gluten in the flour, which can lead to a tough cake. Mix until the flour disappears, then stop.
Step 5: Bake
How do I spread the batter in a bundt pan? Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking for doneness around 50 minutes. If the top starts to brown too quickly, you can tent it with foil.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial for getting a clean release. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do I use vanilla extract in a blender until Once the cake is completely cool, drizzle the glaze over the top. I like to let the glaze drip down the sides for a rustic look.
Step 7: Slice & Serve
What is the best way to slice Can you serve this Pumpkin Bundt Cake with a dollop of whipped cream? What is the best way to make vanilla Ice Cream?
What should I serve it with?
This Pumpkin Bundt Cake is so versatile, you can serve it for just about any occasion! For breakfast, it pairs perfectly with a strong cup of coffee or a chai latte. I love to sprinkle a little cinnamon on top for an extra touch of warmth. For brunch, dress it up with some fresh berries and a dollop of mascarpone cheese. A mimosa or a Bellini would be a lovely addition. As a dessert, this cake shines on its own, but you can also serve it with a scoop of vanilla Ice Cream or a drizzle of caramel sauce. It’s also fantastic with a glass of dessert wine or a cup of herbal tea. And for those cozy snack moments? Just grab a slice and curl up with a good book and a warm blanket. My family tradition is to have this Pumpkin Bundt Cake every Thanksgiving morning with coffee while we’re preparing the turkey. It just sets the mood for the entire day!
How do I make a pumpkin bundt cake?
Okay, I’ve made this Pumpkin Bundt Cake *a lot*, so I’ve picked up a few tricks along the way. First, make sure your ingredients are at room temperature. This helps them mix together more evenly, resulting in a smoother batter and a more tender cake. Another tip is to measure your flour correctly. Spoon it into your measuring cup and level it off with a knife. Don’t pack it in, or your cake will be dense. And speaking of mixing, be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until the flour disappears, then stop. For an extra boost of flavor, try adding a teaspoon of pumpkin pie spice to the batter. It’s a blend of cinnamon, nutmeg, ginger, and cloves, and it really enhances the pumpkin flavor. I also like to add a handful of chopped pecans or walnuts to the batter for some added texture and crunch. If you want to get really fancy, you can make a Cream Cheese Frosting instead of the glaze. It’s a little more work, but it’s so worth it! When it comes to baking, keep an eye on your oven temperature. If your oven runs hot, you may need to reduce the temperature by 25 degrees. And finally, don’t rush the cooling process. Let the cake cool in the pan for at least 10 minutes before inverting it onto a wire rack. This will help it release cleanly and prevent it from falling apart.
What are some Storing and Reheating Tips?
This Pumpkin Bundt Cake keeps well, which is great because you’ll probably want to savor it for days. At room temperature, it will stay fresh for about 2-3 days if stored in an airtight container. I usually cover it with plastic wrap or store it in a cake dome. In the refrigerator, it will last for up to a week. Just make sure to wrap it tightly to prevent it from drying out. For longer storage, you can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in a layer of foil. When you’re ready to enjoy it, thaw it overnight in the refrigerator. If you’re planning to glaze the cake, I recommend waiting until just before serving. The glaze can get a little sticky during storage. To reheat a slice of cake, you can microwave it for a few seconds or warm it in the oven at a low temperature. Just be careful not to overheat it, or it will dry out.
What are the most frequently asked questions on
Final Thoughts
What is the best pumpkin bundt Cake Recipe? Is it easy, delicious, and guaranteed to impress? What are some good recipes for a birthday cake? What are some of the best ways to bring a smile to your face? If you love this recipe, be sure to check out my other fall baking recipes, like my apple crisp or my pumpkin pie. What is your favorite spiced pear cake recipe? What is your favorite recipe for baking? What are some of the best recipes to try?
Pumpkin Bundt Cake
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 1.5 cups pumpkin puree not pumpkin pie filling
- 0.75 cup vegetable oil
- 4 large eggs
Glaze Ingredients
- 2 cups powdered sugar
- 0.25 cup milk
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine pumpkin puree, oil, and eggs. Beat until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
