Fall flavors come alive in this Pumpkin Bundt Cake, a perfect blend of warm spices and rich pumpkin. Topped with a creamy glaze, this cake is the ideal dessert for any autumn gathering or holiday celebration. The combination of pumpkin puree, cinnamon, ginger, nutmeg, and cloves creates a moist and flavorful cake that’s sure to impress. Whether you’re hosting a dinner party or simply craving a comforting treat, this Pumpkin Bundt Cake is a must-try.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent the cake from sticking.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This ensures that the spices are evenly distributed throughout the cake.
Prepare the Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to run down the sides for a beautiful presentation.
Serving Tips:
Presentation: Once the glaze has set, the cake is ready to serve. For an elegant touch, garnish with a sprinkle of cinnamon or a few chopped nuts before serving.
Accompaniments: This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for extra indulgence.
Portioning: Use a serrated knife to cut the cake into even slices. If you’re serving a crowd, this cake can be easily divided into 12 slices. For smaller gatherings, consider cutting the slices into smaller portions.
Serving Temperature: The cake is delicious at room temperature. However, if you prefer, you can slightly warm individual slices in the microwave for about 10-15 seconds.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This will keep the cake fresh and prevent it from drying out.
Refrigeration: If you need to store the cake for longer, keep it in the refrigerator in an airtight container. It will stay fresh for up to a week. Let it come to room temperature before serving for the best texture and flavor.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Freezing Slices: For individual servings, wrap slices in plastic wrap and place them in a freezer-safe bag or container. This allows you to defrost just the amount you need at a time.
Glaze Storage: If you have leftover glaze, store it in an airtight container in the refrigerator for up to a week. Re-whisk before using, adding a splash of milk if needed to restore its consistency.
Related Recipes:
FAQs:
Can I make this Pumpkin Bundt Cake ahead of time?
Yes, you can make the Pumpkin Bundt Cake a day in advance. After baking, allow the cake to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature. Wait to add the glaze until you’re ready to serve for the freshest presentation.
Can I substitute the buttermilk in the recipe?
If you don’t have buttermilk on hand, you can easily make a substitute. Simply mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar, and let it sit for 5 minutes before using it in the recipe. This will mimic the acidity and thickness of buttermilk.
How do I prevent the cake from sticking to the Bundt pan?
To ensure your cake releases easily from the Bundt pan, thoroughly grease and flour the pan before adding the batter. Make sure to get into all the nooks and crannies of the pan. You can also use a non-stick baking spray that contains flour for added ease.
Can I freeze the Pumpkin Bundt Cake?
Yes, you can freeze this cake. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving. If you plan to freeze the cake, it’s best to wait to add the glaze until after it’s thawed.
Conclusion:
This Pumpkin Bundt Cake recipe combines ease with elegance, making it a go-to dessert for the fall season. With its moist texture, rich flavor, and stunning presentation, it’s sure to become a favorite in your recipe collection.
📖 Recipe:
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Pumpkin Bundt Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this moist and spiced Pumpkin Bundt Cake, perfect for any autumn gathering. Made with pumpkin puree and warm spices like cinnamon and ginger, this cake is topped with a creamy glaze that adds just the right amount of sweetness. Easy to make and even easier to enjoy, this Pumpkin Bundt Cake is a must-try dessert for the season.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine the pumpkin puree, vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
For a richer flavor, consider adding 1/2 cup of chopped nuts or chocolate chips to the batter.
Ensure the cake is fully cooled before glazing to prevent the glaze from melting.
If you don’t have buttermilk, substitute with 1/2 cup of milk mixed with 1/2 tablespoon of lemon juice or vinegar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
