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Guaranteed 1 Amazing Spiced Pumpkin Bundt Cake with Glaze

Spiced Pumpkin Bundt Cake with Glaze
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Bake a rich and indulgent Spiced Pumpkin Bundt Cake with a sweet glaze. This recipe balances deep, comforting flavors with a fresh touch, perfect for a memorable dessert.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar, 1/4 cup milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this aside.
  3. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the pumpkin puree and buttermilk until just mixed. Add the vanilla extract.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Pour the batter evenly into the prepared Bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk the powdered sugar, milk, and vanilla extract together until smooth. Adjust milk for desired consistency.
  11. Drizzle the glaze generously over the cooled cake.

Notes

  • You can substitute the buttermilk with regular milk mixed with one teaspoon of white vinegar or lemon juice, let it sit for five minutes.
  • For extra warmth, add 1/4 teaspoon of allspice to the dry ingredients.
  • Make sure your pumpkin puree is not pumpkin pie filling.

Nutrition

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