Amazing Pumpkin Bundt Cake: 50-60 Min Bake

Oh, you guys! As soon as those leaves start turning and there’s a crispness in the air, I just *have* to start baking. My kitchen transforms into this cozy haven, and the first thing that *has* to be made is a delicious Pumpkin Bundt Cake. Honestly, it’s like autumn in a pan! My little sous-chefs and I have been whipping up this gem together for years, and it never fails to bring smiles all around. It’s just so wonderfully moist and fragrant with all those warm spices – the perfect way to celebrate the season or make any Thanksgiving gathering extra special. Trust me, this isn’t just a recipe for me; it’s a memory-maker, straight from my family to yours, just like I love to do.

Why You’ll Love This Easy Pumpkin Recipe

Seriously, this Pumpkin Bundt Cake is a total winner for so many reasons:

• It’s wonderfully simple – a truly easy pumpkin recipe that even beginners can nail.
• The flavor is pure autumn magic, packed with warm spices and that lovely pumpkin taste.
• It bakes up beautifully, making a stunning centerpiece for any table, especially for your Thanksgiving dessert spread.
• It’s so moist and delicious, you’ll want to make it way beyond just the fall holidays!

Gather Your Ingredients for the Pumpkin Bundt Cake

Alright, let’s get our pantry ready for this amazing Pumpkin Bundt Cake! You’ll want to have everything measured out so when the baking mood strikes, you’re good to go. Here’s what you’ll need:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup (that’s 2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
• 1/2 cup buttermilk

For the Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Step-by-Step Guide to Making Your Pumpkin Bundt Cake

Okay, let’s get this amazing Pumpkin Bundt Cake into the oven! Following these steps makes it super simple to get a beautiful, moist cake every single time. We’ve got lots more easy recipes for you right here!

Preparing the Bundt Pan and Oven

First things first, get that oven preheating to 350°F (175°C). Now, your Bundt pan needs a little love. You want to grease and flour it really well. I like to use a pastry brush to get into all those nooks and crannies with butter or shortening, then give it a good dusting of flour. This is your golden ticket to an easy release – nobody wants a cake stuck in the pan, right?

Mixing the Dry and Wet Ingredients for the Pumpkin Bundt Cake

Grab a medium bowl and whisk together your flour, baking soda, salt, and all those gorgeous pumpkin pie spices – cinnamon, nutmeg, cloves, and ginger. This just makes sure everything is evenly distributed. In a separate, bigger bowl, cream together your softened butter and granulated sugar. Beat them until they look light and fluffy, like a pale, airy cloud! Then, beat in your eggs one at a time, followed by the vanilla. Now, for the pumpkin part, whisk that lovely puree with the buttermilk. Gradually add your dry ingredients to the butter-sugar mix, alternating with the pumpkin mixture. Start and end with the dry stuff. Mix until it’s *just* combined – seriously, don’t overmix, or you’ll end up with a tough cake. We want tender!

Baking and Cooling Your Perfect Pumpkin Bundt Cake

Pour that glorious batter into your prepared Bundt pan and smooth out the top. Pop it into the preheated oven. It usually takes about 50 to 60 minutes. How do you know it’s ready? The best way is to insert a wooden skewer or a thin knife right into the center. If it comes out clean, no wet batter clinging to it? Perfect! Let the cake hang out in the pan for about 10 to 15 minutes. This little bit of cooling time helps it firm up just enough. Then, carefully invert it onto a wire rack to cool completely before you even think about glazing.

Creating the Simple Glaze

While the cake is doing its thing on the rack, let’s whip up the glaze. It’s super easy! Just dump the powdered sugar, about 2 tablespoons of milk, and the vanilla extract into a small bowl. Whisk it all together until it’s nice and smooth. If it feels too thick, add another tablespoon of milk, little by little, until you get that perfect drizzly consistency. You want it to flow nicely but not be watery.

Tips for the Best Pumpkin Bundt Cake

You know, making a truly spectacular Pumpkin Bundt Cake isn’t just about following steps; it’s about a few little tricks that make all the difference. As a chef, I’ve learned that paying attention to the details can elevate a good cake to an unforgettable one. Trust me, a little extra care goes a long way!

First off, quality ingredients are key! Make sure you’re using pure pumpkin puree, not the pumpkin pie filling – the filling has added sugar and spices that will throw off your measurements. And, can we talk about the butter? Make sure it’s truly softened, not melted. This creates that beautiful, fluffy texture when you cream it with sugar. Also, resist the urge to overmix the batter once those dry ingredients go in; just mix until you don’t see big streaks of flour anymore. Overmixing develops gluten, and nobody wants a tough Bundt cake!

Ingredient Notes and Substitutions

Just a quick chat about a couple of things in this Pumpkin Bundt Cake recipe that might need a little clarification. First, the pumpkin! You absolutely want to grab a can of *pure* pumpkin puree. The canned “pumpkin pie filling” has extra sugar and spices already in it, which will mess with the flavor and sweetness of your cake. We want control, right?

If you happen to be out of buttermilk, no worries! You can make your own by stirring 1/2 tablespoon of white vinegar or lemon juice into a 1/2 cup of regular milk and letting it sit for about 5 minutes. It’ll curdle a bit, and voilà – homemade buttermilk substitute!

Frequently Asked Questions About Pumpkin Bundt Cake

Got questions about making this delicious Pumpkin Bundt Cake? I’ve got answers! It’s such a popular bake, especially around the holidays, so let’s clear up anything you might be wondering about.

Can I make this easy pumpkin recipe ahead of time?

Absolutely! This is why it’s such a fantastic Thanksgiving dessert. The Pumpkin Bundt Cake actually tastes even better the next day as the flavors meld together. Once it’s completely cooled, you can wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. The glaze holds up really well, too!

How do I store leftover Pumpkin Bundt Cake?

If by some miracle you have leftovers, just wrap the remaining slices tightly in plastic wrap or pop them into an airtight container. They’ll stay delicious at room temperature for a couple of days. If it’s really warm where you are, you might consider popping it in the fridge, but I find it’s best at room temperature for this recipe.

My Bundt cake stuck to the pan! What can I do differently?

Oh no, that’s the worst! The key is thorough greasing and flouring, or using a good quality baking spray with flour in it. Make sure you get into every single crevice of that pan. Also, letting the cake cool in the pan for about 10-15 minutes before trying to invert it is crucial. It needs a little time to firm up so it doesn’t break apart when you flip it. You can also try lining the bottom of the pan with parchment paper if you’re really worried.

Can I use this recipe for cupcakes?

You sure can! This recipe makes a wonderful easy pumpkin recipe batter for cupcakes. You’ll want to line your muffin tins with paper liners. Fill them about two-thirds full and bake them for around 20-25 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean. This recipe would probably make about 20-24 cupcakes.

Nutritional Information for Your Pumpkin Bundt Cake

Like all my recipes, this Pumpkin Bundt Cake aims for that perfect balance of flavor and simplicity. Please keep in mind that these numbers are estimates and can vary based on the specific ingredients you use and how you prepare it. It’s how we try to keep things real and delicious!

Per serving (about 1/12th of the cake with glaze):

• Calories: ~350
• Fat: ~18g
• Saturated Fat: ~11g
• Trans Fat: 0g
• Cholesterol: ~70mg
• Sodium: ~150mg
• Carbohydrates: ~50g
• Fiber: ~2g
• Sugar: ~45g
• Protein: ~3g

Share Your Pumpkin Bundt Cake Creations!

I just LOVE seeing your creations! When you make this Pumpkin Bundt Cake, please, please share a picture! Tag me on social media or drop a comment below. I’d be so thrilled to hear how it turned out for you and if it became a new family favorite. Don’t forget to rate the recipe too – it really helps others find it. And if you have any questions or cool variations, feel free to ask or message me through my contact page!

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