Pumpkin Bundt Cake Recipe

Pumpkin Bundt Cake is the quintessential autumn dessert, capturing the essence of the season in every bite. With its warm spices, rich pumpkin flavor, and moist, tender crumb, this cake is perfect for holiday gatherings, family dinners, or simply enjoying with a cup of coffee on a crisp fall day. The Bundt shape not only adds a touch of elegance but also ensures that the cake bakes evenly, creating a beautiful golden crust on the outside while remaining soft and fluffy on the inside. This recipe is easy to follow and results in a show-stopping dessert that is sure to impress.

Ingredients for Pumpkin Bundt Cake

• Dry Ingredients:
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• Wet Ingredients:
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 15-ounce can of pumpkin puree (about 1 3/4 cups)
• Glaze (optional):
• 1 cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract
• A pinch of cinnamon for extra flavor

How to Make Pumpkin Bundt Cake

1. Preheat Your Oven:

• Begin by preheating your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or non-stick cooking spray, ensuring that all the crevices are covered to prevent sticking. Lightly flour the pan to further ensure an easy release.

1. Prepare the Dry Ingredients:

• In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, ginger, and salt. This step ensures that the spices and leavening agents are evenly distributed throughout the flour, giving the cake a consistent flavor and texture.

1. Cream the Butter and Sugars:

• In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, beat the mixture until it is light and fluffy, which usually takes about 3-5 minutes. This creaming process is essential for incorporating air into the batter, resulting in a lighter, more tender cake.

1. Add the Eggs and Vanilla:

• Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This helps to build a stable emulsion, which is key to achieving a smooth batter. After the eggs are fully incorporated, mix in the vanilla extract.

1. Incorporate the Pumpkin Puree:

• Gradually add the pumpkin puree to the wet ingredients, mixing on low speed until well combined. The pumpkin not only adds moisture to the cake but also infuses it with a rich, earthy flavor that is characteristic of fall.

1. Combine the Wet and Dry Ingredients:

• Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until the flour mixture is fully incorporated. Be careful not to overmix, as this can lead to a dense cake. The batter should be thick and well-combined.

1. Pour the Batter into the Bundt Pan:

• Pour the prepared batter into the greased and floured Bundt pan, using a spatula to smooth the top and ensure even distribution. Tap the pan gently on the counter to remove any air bubbles and level the batter.

1. Bake the Cake:

• Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and have a slight spring when touched. If necessary, rotate the pan halfway through baking to ensure even cooking.

1. Cool the Cake:

• Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan for about 15 minutes. This resting period helps the cake set and makes it easier to remove from the pan. After 15 minutes, carefully invert the cake onto a wire rack to cool completely.

1. Prepare the Glaze (Optional):
   • While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk or heavy cream, vanilla extract, and a pinch of cinnamon in a small bowl. The glaze should be smooth and pourable; adjust the consistency by adding more milk or sugar as needed.
2. Glaze the Cake:
   • Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides of the cake for a beautiful finish. The glaze adds an extra layer of sweetness and a touch of spice, perfectly complementing the pumpkin flavor.
3. Serve and Enjoy:
   • Slice the Pumpkin Bundt Cake and serve it as a delightful dessert or an indulgent treat with your favorite hot beverage. This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

About the Main Ingredients

• Pumpkin Puree: Pumpkin puree is the star ingredient in this Bundt cake, providing not only flavor but also moisture and a beautiful orange hue. It’s essential to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that could alter the balance of the recipe. Pumpkin is rich in vitamins and minerals, making this cake a slightly healthier option among desserts.
• Spices (Cinnamon, Nutmeg, Cloves, Ginger): The combination of warm spices is what gives this Pumpkin Bundt Cake its signature autumnal flavor. Cinnamon provides a sweet and woody note, while nutmeg and cloves add warmth and a touch of earthiness. Ginger adds a subtle spicy kick that complements the sweetness of the cake.
• Brown Sugar: Brown sugar adds depth to the cake’s flavor profile, with its molasses content providing a rich, caramel-like sweetness. It also contributes to the cake’s moist texture, making each bite tender and flavorful.
• Butter: Unsalted butter is used to control the salt level in the recipe and contributes to the cake’s tender crumb. The creaming process with sugar creates a light and fluffy texture, which is crucial for achieving a perfect Bundt cake.

This Perfectly Moist Pumpkin Bundt Cake is an ideal dessert to welcome the fall season, offering a comforting blend of warm spices and rich pumpkin flavor. Whether you enjoy it with a dollop of whipped cream or on its own, this cake is sure to become a favorite in your baking repertoire.