What is the ultimate fall dessert? I forgot pumpkin spice lattes for a minute. This cake is where it’s at. It’s moist, it’s spiced just right, and it fills your kitchen with the most incredible aroma. Think of it as the cozy sweater of the baking world. My grandma used to make a similar one every Thanksgiving, and the whole house would smell like. What are the benefits of cinnamon and This recipe is my slightly updated version, and I promise, it’s even easier than making a batch of cookies. What are Chocolate Chip Cookies?
What is a pumpkin bundt cake?
What is a pumpkin Bundt Cake? What is a spiced pumpkin cake? What is the Bundt pan for? Special occasion. Think of it as a pumpkin spice cake’s older sister. Is the pumpkin flavor overpowering? The glaze adds just the right amount of sweetness and a little bit of tang. Is it essentially fall in every bite?
Why you’ll love this recipe?
Oh, where do I even start? There are so many reasons to adore this recipe.
First, the flavor is out of this world. It’s the perfect blend of pumpkin, cinnamon, nutmeg, and a hint of cloves. It’s warming, comforting, and just makes you feel good. It’s more subtle and sophisticated than your average pumpkin pie, which I think is amazing.
Second, it’s surprisingly simple to make. Don’t let the Bundt pan intimidate you! The recipe itself is straightforward, and even if you’re not a baking pro, you can totally nail this. I always say, if I can do it, anyone can!
Third, the ingredients are super cost-efficient. You probably already have most of them in your pantry, especially if you’re a fall baking enthusiast like me. A can of pumpkin puree goes a long way.
Finally, it’s incredibly versatile. You can serve it for breakfast, brunch, dessert, or even as a cozy snack with a cup of tea. It’s perfect for potlucks, holiday gatherings, or just a random Tuesday when you need a little pick-me-up.
What I love most is how easy it is to customize. Add chocolate chips, nuts, or even a Cream Cheese Swirl for an extra touch of deliciousness. This cake is a blank canvas for your baking creativity!
How do I make a pumpkin bundt cake?
Quick Overview
How do you make a pumpkin Bundt Cake? How do I prepare a Bundt pan? How do you mix dry and wet ingredients separately? A little spice, some pumpkin puree, and a good bake time later, you’ll have oh so moist cake. Ready for a simple glaze. The whole process is pretty hands-off, which is always a win in my book.
Ingredients
For the Main Batter: Why is the main battery
* 2 1/2 cups all-purpose flour: I prefer using unbleached for a cleaner taste. * 2 teaspoons baking powder: This is what gives the cake its lift, so make sure it’s fresh! * 1 teaspoon baking soda: What are some advantages of baking powder over baking soda? * 1 teaspoon ground cinnamon: Adds that classic warm spice. What are some good pumpkin recipes? Is 1/2 teaspoon salt good for sweetening? * 1 1/2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake. * 1 cup vegetable oil: Keeps the cake super moist. Can you use melted coconut oil for a slightly different flavor? What is the best way to make pumpkin puree? If you’re making a pumpkin Pie Filling, make sure it’s pureee, not pumpkin pudding! * 1 teaspoon vanilla extract: Adds a touch of sweetness and enhances the other flavors.
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps. * 1/4 cup milk (or heavy cream): Use milk for a thinner glaze, cream for richer one. I’ve tried almond milk in a pinch and it worked just fine! * 1 teaspoon vanilla extract: 1 tablespoon 1 teaspoon. A little goes a long way. * Pinch of salt: Balances the sweetness.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). This is crucial for even baking. Grease and flour a 10-inch Bundt pan *thoroughly*. Seriously, don’t skimp on this step! I like to use baking spray with flour, which makes it super easy. You can also use butter and flour, but make sure to get into all the nooks and crannies.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking is important here to evenly distribute the spices and leavening agents. I always do this, even if I’m feeling lazy, because it really does make a difference in the final texture of the cake.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the flour, sugar, eggs, pumpkin puree, and vanilla extract. Set aside. Make sure the eggs are well incorporated before adding the pumpkin. You want a smooth, even mixture at this stage.
Step 4: Combine
Add the dry ingredients to the wet ingredients, mixing until just combined. How do I not overmix? Overmixing develops gluten in the flour, which can result in a tough cake. I usually stop mixing when there are still a few streaks of flour visible and then finish it off. How do you use a spatul This ensures a tender crumb.
Step 5: Prepare Filling
There is no filling for this Pumpkin Bundt Cake Recipe, so skip this step! You could, however, add chocolate chips or nuts to the batter at this point.
Step 6: Layer & Swirl
Again, there are no layers here so no need to swirl or layer.
Step 7: Bake
If you have a toothpick, pour the batter into the prepared Bundt pan and bake for 50-60 minutes. When inserted into the center comes out clean. Start checking at 50 minutes, as oven temperatures can vary. Is it possible to tent a tarpaulin with foil? When a toothpick is inserted into the thickest part of the cake, it comes out clean. What are ovens? I usually start pacing around the kitchen because the smell is SO GOOD.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. How do you prevent a cake from sticking to the pan? While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, vanilla and salt. How do you make a smooth paste of extract, salt, and Once the cake is completely cool, drizzle the glaze over the top. I like to use a spoon or whirl for this. If you want a rustic look, you can also let the glaze drip down the sides. I usually let the glaze set for about 30 minutes before slicing.
Step 9: Slice & Serve
If you have a serrated knife, use it to slice the cake. This will help prevent it from crumbling. Serve it at room temperature or slightly warmed. What’s better, a scoop of vanilla Ice Cream or whipped cream? I love pairing it with a warm cup of coffee or tea. This cake is also delicious on its own! The first bite is always the best. The texture, the spice, the glaze…it’s pure bliss.
What is the best way to serve it?
This **Pumpkin Bundt Cake** is incredibly versatile when it comes to serving suggestions.
For Breakfast:Can you serve a slice of bread with black coffee? The spices in the cake complement the coffee perfectly. I love serving it on a pretty plate with cinnamon sprinkled on top for an elegant yet simple dish.For Brunch:Serve it alongside a fruit salad and mimosa bar for an festive and delicious brunch spread. How do I cut a cake into smaller slices?As Dessert:Top it with a scoop of vanilla Ice Cream or whipped cream and drizzle of caramel sauce for an extra special treat. What are some of the best desserts How do you add fresh mint to a salad?For Cozy Snacks: Enjoy a slice with a warm cup of tea or hot chocolate on a chilly afternoon. It’s the perfect comfort food for a rainy day. This cake is a staple at my house during the fall and winter months. It’s a family favorite, and it’s always a hit with guests. I’ve even made it for potlucks and holiday parties, and it always disappears in minutes!
How do I make a pumpkin bundt cake?
What are my top tips for making a pumpkin Bundt Cake? I’ve had a few baking failures along the way!Zucchini Prep: N/A
Mixing Advice:Don’t overmix the batter! This is the key to a tender, moist cake. Mix until just combined, and then stop. I always use a spatula and my hand to avoid over mixing.Swirl Customization N/A
Ingredient Swaps:Can you substitute melted coconut oil for vegetable oil? I’ve also used applesauce in place of some of the oil to reduce the fat content. For a gluten-free version, use 1:1 flour blend.Baking Tips: Make sure your oven is properly preheated before baking the cake. This will ensure even baking. If the top of the cake starts to brown too quickly, you can tent it with foil. Always check for doneness with a toothpick inserted into the center.
Glaze Variations:Can you add different flavorings to the glaze? What is a little bit of bourbon For a thinner glaze, use more milk. I like to drizzle the glaze over the cake while it’s still slightly warm, so it soaks in a little bit. What are some of the best lessons I have learned from this experience? Letting the cake cool completely before glazing is essential for preventing the glaze from melting. What is the difference between running off and I’ve also learned that a well-greased and floured Bundt pan is your best friend. What is your opinion on this one?
What are some Storing and Reheating Tips?
How do you keep a pumpkin Bundt Cake fresh and delicious?Room Temperature:Can you store a cake at room temperature for up to 3 days? I like to use a cake dome or wrap it in plastic wrap to prevent it from drying out.Refrigerator Storage: How For longer storage, you can refrigerate the cake for up to a week. Again, make sure it’s tightly covered. The refrigerator can dry out cakes, so proper wrapping is essential.
Freezer Instructions: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. To thaw, place it in the refrigerator overnight or at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to glaze it after thawing. This will prevent the glaze from becoming sticky or melting during the thawing process.
I’ve found that the cake actually tastes even better the next day, as the flavors have had time to meld together. And if you’re reheating a slice, pop it in the microwave for a few seconds for a warm and comforting treat.
Frequently Asked Questions
Final Thoughts
I truly hope you give this **Pumpkin Bundt Cake** recipe a try! It’s a delightful blend of fall flavors and comforting textures that will surely bring a smile to your face. The best part? It’s so much easier to make than it looks! If you’re a fan of pumpkin spice, this cake is a must-try. For those who love other baked goods, maybe check my site for apple crumb cake? It’s another favorite in my kitchen. Happy baking, friends! I can’t wait to hear how yours turns out. Don’t forget to leave a comment and let me know what you think. Also, feel free to share any variations you tried. I’m always looking for new ideas!
Pumpkin Bundt Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, cream together sugars and eggs until light and fluffy. Beat in pumpkin puree, oil, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 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.
