Pumpkin Bundt Cake
This moist and delicious Pumpkin Bundt Cake is perfect for fall gatherings. Spiced with cinnamon, nutmeg, and cloves, it's topped with a creamy glaze.
Prep
: 10
Total
: 25 minutes
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.
Notes
Enjoy your delicious pumpkin bundt cake! Store leftovers in an airtight container at room temperature.