Description
This Pumpkin Bundt Cake with Glaze is a moist, spiced dessert perfect for fall. Packed with pumpkin puree and warm spices, it’s topped with a sweet glaze that adds the perfect finishing touch.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each addition.
- Stir in pumpkin puree and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie mix.
- The cake can be made a day ahead — flavors develop overnight.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 31g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg