Easy Pumpkin Bundt Cake
Have a taste of fall with our Delicious pumpkin bundt cake recipe. This easy-to-make cake celebrates autumn flavors, combining the moistness of pumpkin with a blend of spices.Whether you're hosting a gathering or simply craving a sweet snack, this pumpkin bundt cake is perfect for all the above.
Tools
Ingredients
For the Pumpkin Bundt Cake
- 375 g (3 cups) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- 350 g (1-¾ cups) light brown sugar, packed and leveled off
- 250 ml ( 1 cup) avocado oil or any neutral-flavored oil or 1 cup ( 2 sticks) unsalted butter softened
- 2 tablespoon fresh pressed 100% apple cider such as Musselman's or sour cream
- 3 large eggs , room temperature
- 1 (15 ounces/ 425g) canned 100% pumpkin puree (reserve 3 tablespoons for the Glaze)
- Butter or nonstick spray and plain flour for greasing
For the Pumpkin Glaze:
- 1-½ cups powdered sugar
- 3 tablespoons pumpkin puree
- 2 tablespoons Half and Half , heavy cream or whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoons freshly grated nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground clove
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Remove 3 tablespoons from the canned pumpkin puree and set aside.
- In a large bowl, sift together the flour, baking soda, nutmeg, cinnamon, allspice, ginger, and clove. Set aside. In the stand mixer bowl, beat the oil and brown sugar on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the pumpkin, apple cider, and vanilla and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
- Pour the pumpkin batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the Pumpkin Glaze: In a medium bowl, whisk together the powdered sugar, spices, pumpkin, 2 tablespoons half and half, and vanilla until smooth, adding more half and half as needed, 1 teaspoon at a time, until the glaze is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.
Notes
How to Store & Re-Heat
To Store: To properly store your pumpkin bundt cake, ensure it has completely cooled down. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. If you've already added the glaze or other toppings, it's best to store the cake without them to maintain its freshness and texture.
Store the wrapped or containerized cake at room temperature for up to 2 days. If you need to store it for a longer period, refrigerate it for up to 5 days. When refrigerating, it's a good idea to bring the cake to room temperature before serving to enhance its flavor and texture.
To reheat: When it's time to reheat the pumpkin bundt cake, there are a few methods you can choose from. For individual slices, microwaving is a quick option. Place a slice on a microwave-safe plate and heat it in short intervals, checking for the desired warmth. If you want to reheat the whole cake or a larger portion, preheat the oven to 350°F (175°C), place the cake on a baking sheet, and cover it loosely with aluminum foil.
Warm it in the oven for 10-15 minutes or until heated. Another option is to steam the cake by wrapping it in foil and placing it in a steamer or a pot fitted with a steaming rack for about 10-15 minutes. After reheating, let the cake cool slightly before adding glaze or toppings. This ensures the glaze maintains its desired consistency and doesn't melt excessively.
Make-Ahead
The pumpkin bundt cake can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the pumpkin bundt cake without the glaze for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Glazed before serving.
Notes:
- This pumpkin bundt cake with pumpkin glaze can be stored in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.
- Spoon the icing over the cake and allow to set for 20 minutes before slicing.
- You can freeze the Pumpkin Bundt Cake for up to 3 months without Glaze.Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack.
- If you're using a baking spray, don't grease the bundt pan too early, or the oil will run down the sides and pool in the bottom, causing the cake to stick.
Nutrition Facts
Easy Pumpkin Bundt Cake
Amount per Serving
Calories
292
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
28
mg
9
%
Sodium
139
mg
6
%
Potassium
70
mg
2
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
23
g
26
%
Protein
3
g
6
%
Vitamin A
444
IU
9
%
Vitamin C
0.2
mg
0
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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