Pumpkin Spice Bundt Cake With Glaze Recipe

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Pumpkin Spice Bundt Cake With Glaze Recipe: My favorite pumpkin Bundt cake recipe is this one because it tastes properly spiced, has an extremely moist texture, and can be topped with anything from cream cheese frosting to salted caramel sauce. You may either leave it plain or fill it with chopped nuts, chocolate chips, or a cinnamon swirl. I especially enjoy it plain with a dollop of maple frosting!

 

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Pumpkin Spice Bundt Cake With Glaze Recipe

 

 

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Best Pumpkin Spice Cake - How To Make Pumpkin Spice Cake

 

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Ingredients

  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

 

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

 

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  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup (240ml) vegetable oil or olive oil*

 

  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar

 

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  • 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)*
  • 1 teaspoon pure vanilla extract
  • optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

 

Instructions

 

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  • Warm up the oven to 350°F (177°C) and coat a 10- to 12-cup Bundt pan with butter. (I prefer either of these.)

 

  • In a large basin, whisk together the flour, baking soda, salt, cloves, nutmeg, cinnamon, and allspice. Put aside.

 

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  • Combine the eggs, oil, granulated sugar, brown sugar, pumpkin, and vanilla extract; whisk until well blended. Using a mixer or whisk, mix the wet components into the dry ingredients until they are well blended. If using, mix in the chocolate chips or almonds. The batter is thick, yielding about 5 cups in total.

 

  • Pour or spoon the batter into the Bundt pan. A toothpick inserted into the cake should come out clean with only a few barely wet crumbs after baking for 55 to 70 minutes. Because of its size and weight, the cake may take a bit longer to bake in your oven.

 

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  • When finished, take the pan out of the oven and let it cool in the wire rack for two hours. Next, flip the Bundt cake that has cooled down a little bit onto a serving dish, cake stand, or wire rack.

 

  • Let cool fully before adding the topping or frosting and serve. I put the maple icing from these maple brown sugar cookies on the cake you see in the picture. In addition, I topped the icing with a homemade pumpkin pie spice combination before it set.

 

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  • Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.

 

ALSO SEE

Pumpkin Pie Dip Recipe

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Notes

 

  • Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate it for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving.

 

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  • Special Tools: Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack

 

  • Mini Bundt Cakes: I’ve tested this recipe with mini Bundt pans before and while the mini Bundt cakes taste wonderful, they’re quite dense. If you’d like to try it, the recipe makes 24-30 mini Bundts but that depends on the exact size of your mini Bundt cake pan. Fill them only halfway with batter. The bake time is around 20 to 25 minutes. Instead, for better results with a lighter crumb, I recommend using my pumpkin cupcakes batter for mini pumpkin Bundt cakes. You’ll get about 16.

 

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  • Spices: Instead of 1/2 teaspoon each ginger, cloves, nutmeg, and allspice, you can use 2 teaspoons of pumpkin pie spice. (You will still add the 2 teaspoons of ground cinnamon.)

 

  • Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.

 

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  • Pumpkin: For best results and flavor, I strongly recommend using canned pumpkin puree over homemade in this recipe. I found the flavor is much better with canned. I prefer Libby’s brand for this cake.

 

  • More Topping Options: Brown Butter Icing from my Peach Bundt Cake, Chocolate Ganache, Cream Cheese Frosting, Homemade Whipped Cream, Brown Sugar Glaze from my Apple Bundt Cake, Orange Glaze from my Cranberry Orange Bundt Cake

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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