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Cozy Pumpkin Bundt Cake with Spiced Glaze

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A tender, moist pumpkin bundt cake with a warm spiced glaze that’s perfect for fall gatherings. This forgiving recipe uses simple ingredients and is sure to change minds about pumpkin desserts.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240ml) vegetable oil (canola or neutral)
  • 4 large eggs, at room temperature
  • 1 can (15 oz / 425g) pumpkin purée (not pie filling)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (180g) sifted powdered sugar
  • 3 to 4 tablespoons milk (whole or 2%)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Grease a 10-cup bundt pan thoroughly with butter and dust with flour, or use baking spray with flour.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with mixer on medium speed until well combined, about 1 minute.
  4. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl. Add pumpkin purée and vanilla extract; mix on low until smooth.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix; a few lumps are fine.
  6. Pour batter into prepared bundt pan. Spread evenly with spatula. Gently tap pan on counter to release air bubbles.
  7. Bake for 50 to 60 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs. If top browns too fast, tent loosely with foil.
  8. Let cake cool in pan for 15 minutes. Invert onto a cooling rack. Cool completely before glazing, about 1 to 2 hours.
  9. Make the glaze: In a small bowl, whisk together sifted powdered sugar, 3 tablespoons milk, cinnamon, ginger, and vanilla. Add more milk a teaspoon at a time until thick but pourable.
  10. Drizzle glaze over cooled cake. Let set for about 15 minutes before slicing.

Notes

Room temperature eggs are important to prevent curdled batter. Grease the bundt pan thoroughly to prevent sticking. Check for doneness at 50 minutes. Let cake cool completely before glazing. The cake can be baked a day ahead; wrap tightly in plastic wrap once cooled and glaze the morning of serving. The flavors improve on day two.

Nutrition

Keywords: pumpkin bundt cake, spiced glaze, fall dessert, pumpkin cake, easy bundt cake, moist pumpkin cake

Find it online: https://morselora.com/cozy-pumpkin-bundt-cake-with-spiced-glaze/