Irresistible Pumpkin Bundt Cake Recipe for Fall Bliss

As autumn’s golden leaves flutter to the ground, nothing quite captures the essence of the season like a warm slice of pumpkin bundt cake. Picture this: a moist, spiced cake swirled with rich pumpkin and topped with a shimmering glaze that glistens like morning dew on a crisp fall day. It’s the ultimate treat for cozy gatherings, and the moment you cut into it, the aroma fills your kitchen with a heavenly blend of cinnamon and nutmeg.

I have fond memories of baking this beloved pumpkin bundt cake every Halloween with my grandma, whose secret ingredient was always a sprinkle of love (and maybe just a dash of mischief). This cake has become our family tradition—a sweet centerpiece for our holiday festivities that brings everyone together. Its delightful flavors make it perfect for chilly evenings or festive occasions, promising smiles and satisfied bellies all around.

Baking this delicious treat has led to countless moments of joy and laughter at family gatherings when everyone eagerly awaits their first slice.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or homemade puree; both work wonders in keeping the cake moist and flavorful.

• All-Purpose Flour: This will be your base; sift it well to avoid any lumps in your batter.

• Granulated Sugar: Sweeten your cake to perfection; brown sugar can also be used for added richness.

• Baking Powder: Essential for that beautiful lift; fresh powder ensures your cake rises perfectly.

• Cinnamon and Nutmeg: These warm spices are key players in creating that cozy autumn flavor profile.

• Eggs: Use large eggs for the best results; they help bind everything together beautifully.

• Vegetable Oil: Keeps the cake super moist; feel free to substitute with melted butter if desired.

• Vanilla Extract: A splash adds depth; opt for pure vanilla for maximum flavor impact.

• Powdered Sugar (for glaze): Mix this with milk to create a sweet drizzle that takes your bundt cake over the top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat and Prep Your Pan: Preheat your oven to 350°F (175°C). Generously grease your bundt pan with cooking spray or butter to prevent sticking later on.

Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined. The scent should remind you of freshly baked cookies.

Create the Batter Base: In another bowl, beat eggs and sugar until light and fluffy. Gradually add in pumpkin puree, oil, and vanilla extract while whisking continuously until smooth.

Combine Wet and Dry Ingredients: Slowly fold in the dry mixture into the wet mixture using a spatula. Be gentle; you want to retain that airy fluffiness rather than overmixing!

Bake Away!: Pour batter into prepared bundt pan and smooth out the top. Bake in preheated oven for about 50-60 minutes or until a toothpick inserted comes out clean—your kitchen should smell heavenly by now!

Cool and Glaze!: Once baked, let your pumpkin bundt cake cool in the pan for 15 minutes before transferring it onto a wire rack. Whisk together powdered sugar and milk until smooth to create your glaze before drizzling it generously over your cooled cake.

This pumpkin bundt cake isn’t just dessert; it’s an experience filled with warmth and nostalgia. Enjoy each slice knowing you’ve created something truly special!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix wet ingredients first, then combine with dry ingredients to ensure even blending for a fluffy cake.

Add Your Touch

Feel free to swap out traditional spices for pumpkin pie spice or add chocolate chips for a fun twist. Nuts can also add a delightful crunch!

Storing & Reheating

Store your pumpkin bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it or freeze slices for up to 3 months.

There’s nothing quite like the smell of pumpkin baking in the oven; it takes me back to cozy autumn afternoons with my grandma making her famous pies.

FAQ

Can I use another type of flour in my pumpkin bundt cake?

Yes, you can substitute all-purpose flour with whole wheat flour for added nutrition.

How long should I bake my pumpkin bundt cake?

Bake for about 50-60 minutes or until a toothpick comes out clean from the center.

What toppings pair well with pumpkin bundt cake?

Cream cheese frosting or a dusting of powdered sugar complements the flavors beautifully.

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Pumpkin Bundt Cake

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Indulge in the cozy flavors of autumn with this moist pumpkin bundt cake. Infused with warm spices and real pumpkin puree, this delightful treat is perfect for fall gatherings and family celebrations. Topped with a sweet glaze that adds a touch of elegance, every slice promises to evoke fond memories of crisp leaves and festive cheer.

• Author: Logan Reed
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 cup pumpkin puree (canned or homemade)
• 3 large eggs
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs and sugar until light and fluffy. Add oil, pumpkin puree, and vanilla extract; mix until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
7. For the glaze, whisk powdered sugar with milk until smooth and drizzle over the cooled cake.

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 270
• Sugar: 16g
• Sodium: 160mg
• Fat: 12g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg