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Description
A simple and delicious pumpkin bundt cake recipe perfect for fall or Thanksgiving.
Ingredients
Scale
- 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 (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1/2 cup buttermilk
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the pumpkin puree and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and spread evenly.
- 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 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze over the top.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For a richer flavor, you can add 1/2 cup chopped pecans or walnuts to the batter.
- The glaze can be adjusted to your preference; add more powdered sugar for a thicker glaze or more milk for a thinner one.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg