Easy Pumpkin Bundt Cake Recipe
Let’s talk about pumpkin. What is the most amazing thing about pumpkin? Have you ever tasted a cake? What are some of the best spice cakes you have ever had? What is a good Pumpkin Bundt Cake recipe? What is the recipe for seconds? I always think of this cake as autumn in every bite, but honestly, I make it year-round. Is it easier to make a pumpkin pie with whipped cream?
What is a pumpkin bundt cake?
Think of it as the elegant cousin of pumpkin bread. Is it a pumpkin spice cake? How do I shape a cake and bake it evenly? What makes a bundt cake so beautiful? The name, well, “Bundt” comes from a specific type of ring-shaped cake pan, traditionally used in baking. German and Austrian baking. What is a family favorite that’s perfect for any occasion, from an easy weeknight dessert to an elaborate dinner party? What are some of the
Why you’ll love this recipe?
Oh, where do I even begin? First off, the flavor is insane. It’s a symphony of pumpkin, cinnamon, nutmeg, and a hint of cloves that just screams fall. But what I love most about this Easy Pumpkin Bundt Cake Recipe is how incredibly easy it is. Seriously, you don’t need to be a master baker to nail this one. It’s pretty much a dump-and-stir situation, which is a lifesaver when I’m short on time but craving something comforting.
And let’s talk about cost. The ingredients are pantry staples, so you won’t be breaking the bank. Plus, it’s so versatile! I’ve served it for breakfast with a dollop of Greek yogurt, as an afternoon snack with a cup of tea, and as a decadent dessert after dinner. It reminds me of the simplicity of classic banana bread, but with a festive pumpkin twist. What truly sets this recipe apart? It’s the moistness – it stays perfectly moist for days (if it lasts that long!). I’ve tried other pumpkin cakes that end up dry and crumbly, but this one is pure perfection every time.
How do I make a pumpkin bundt cake?
Quick Overview
Are you ready to dive in? Basically, you’ll be mixing the dry ingredients, then the wet ingredients. combining them, pouring them. The batter should be poured into a bundt pan, and baked until golden brown. After a little cooling time, you’ll drizzle it with an easy glaze. Don’t be intimidated! Is it easier than it sounds? I promise, the hardest part is waiting for it to cool before you can slice into it.
Ingredients Notes:
For the Main Batter: What are some examples?
Pumpkin Purée: Not the pie mix—just the plain stuff in a can. Make sure it’s 100% pumpkin.
All-Purpose Flour: The base of our cake. I haven’t tested this with gluten-free flour yet, but I’ll let you know!
Granulated Sugar & Brown Sugar: The perfect balance of sweetness and moisture. The brown sugar adds a wonderful caramel-y note.
Eggs: Large eggs, to bind everything together.
Vegetable Oil: Keeps the cake super moist.
Spices: Cinnamon, nutmeg, ginger, and cloves. You can also use pumpkin pie spice if you have it on hand.
Baking Soda & Baking Powder: For that perfect rise.
Salt: To balance the sweetness and enhance the flavors.
For the Glaze:
Powdered Sugar: For the base of the glaze. Milk: A little bit to thin it out. I tested this with almond milk and it actually made it even creamier! Vanilla Extract: A touch of vanilla adds a lovely flavor.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly. This is crucial! I learned the hard way that a poorly greased pan results in stuck cake, and nobody wants that. I like to use baking spray with flour in it, but you can also use shortening or butter and dust then. What are the nooks and crannies of the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar and baking powder. Set aside. Powder, salt, and spices. Make sure everything is well combined. How do I make sure that the spices are evenly distributed throughout the cake? For that consistent flavor in every bite.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin purée, eggs, and vegetable oil until smooth. How do you make a pumpkin purée? Sometimes it can be a little lumpy, so whisk it really well before adding the other wet ingredients.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake. Mix until the batter is smooth and there are no lumps of flour remaining, but stop there.
Step 5: Bake
What’s your favorite bundt recipe? Pour the batter into a prepared pan and bake for 50-60 minutes, or until toothpick comes out clean. When inserted into the center comes out clean. Start checking for doneness around 50 minutes. Every oven is different, so yours might take a little more or less time. If the top starts to get brown, you can tent it with foil. I always do this when I’m worried about the top burning before the inside is cooked through.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do I make vanilla extract smooth? Once the cake is completely cool, drizzle it with the glaze. I like to let the glaze set before slicing into the cake. If you’re feeling fancy, you can add a sprinkle of cinnamon or chopped pecans.
Step 7: Slice & Serve
Slice and serve! This cake is delicious on its own, but it’s also great with a dollop of whipped cream. Vanilla Ice Cream. What’s the best way to serve it at room temperature? I always find that the flavors are more pronounced when the cake isn’t too cold.
What should I serve it with?
What is a good pumpkin bundt cake recipe? What are some of my favorite pairings?
For Breakfast:What is the best way to start the day with a cup of coffee? I like to add a dollop of Greek yogurt for protein.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
For Brunch:Serve it with scrambled eggs, bacon, and fresh fruit for a festive brunch spread. A glass of sparkling cider or a mimosa would be scrumptious.
As Dessert: This cake is a showstopper all on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of spiced apple cider or a glass of dessert wine would be the perfect accompaniment.
For Cozy Snacks:What are some comfort food recipes for a hot chocolate cake? My kids love to have it as an after-school snack.
How do I make a delicious pumpkin bundt cake?
What are some of the best recipes for a pumpkin bundt cake?
Pan Prep:As I mentioned before, greasing and flouring the bundt pan is crucial. Don’t skip this step! How many cakes are stuck to the pan?
Mixing Advice:Do not overmix the batter. It will result in a hard cake. Mix until just combined.
Spice it Up:What are some of the best spices to use? If you like a stronger spice, add nutmeg, or cinnamon. I sometimes add a pinch of cardamom to my recipe.
Ingredient Swaps:Can you substitute applesauce for vegetable oil to make a healthier cake? I’ve also used coconut oil with great results. For the glaze, you can use milk, cream, or even coffee for a different flavor.
Baking Tips: Keep an eye on the cake while it’s baking. If the top starts to get too brown, you can tent it with foil. Also, be sure to let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. This helps it to release from the pan more easily.
Glaze Variations:For a richer glaze, use cream instead of milk. What are some good ways to add lemon juice to a dish? If you’re feeling adventurous, try adding a tablespoon of bourbon or rum to the glaze.
What are some Storing and Reheating Tips?
How do I make a Pumpkin Bundt Cake? How do I do it?
Room Temperature:Can you store the cake at room temperature for up to 3 days? Is it safe to store it in an airtight container? How do I stop my hair from drying out?
Refrigerator Storage: RefrigeratFor longer storage, you can refrigerate the cake for up to a week. Make sure to wrap it tightly or store it in an airtight container.
How do I use To freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. I prefer to freeze it without the glaze, and then make a fresh glaze when I’m ready to serve it.
Glaze Timing Advice: If you’re planning to store the cake for more than a day, I recommend waiting to glaze it until just before serving. This will prevent the glaze from becoming sticky or melting.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Easy Pumpkin Bundt Cake Recipe! It’s truly a winner for its simplicity and incredible flavor. It’s the kind of cake that makes your kitchen smell amazing and brings everyone together. If you’re looking for a foolproof recipe that’s sure to impress, this is it!
If you enjoyed this recipe, be sure to check out my other cake recipes. I’m always experimenting with new flavors and techniques.
Happy baking! I can’t wait to hear how yours turns out. Let me know in the comments if you try it, and be sure to share your own variations. And if you love this recipe, please give it a rating and share it with your friends. Happy baking!
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Pumpkin Bundt Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter softened
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In another bowl, beat together the sugar and butter until light and fluffy. Add in the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
