This Pumpkin Bundt Cake is a soft and cozy treat that’s perfect for fall! It’s made with warm spices and rich pumpkin, making it super tasty and inviting.
Honestly, I could eat this cake any time of year! Add a drizzle of icing or some whipped cream on top, and it’s like a hug in dessert form. Yum! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pure pumpkin puree for convenience. If you prefer, you can make your own by roasting and mashing fresh pumpkin. Just make sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices.
Spices: The mix of cinnamon, ginger, cloves, and nutmeg gives this cake its warm flavor. If you’re missing one, don’t stress! A pumpkin pie spice blend can work well as a substitute for all four spices.
Vegetable Oil: I find vegetable oil keeps the cake moist, but you can use melted coconut oil or applesauce for a lighter option. Applesauce can even add extra moisture!
Buttermilk: For a quick substitute, combine regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. This will mimic buttermilk’s acidity.
How Can I Ensure My Cake Comes Out Perfectly From the Bundt Pan?
Getting your cake out of the bundt pan can be tricky, but a few easy steps can help:
- Start by greasing the pan thoroughly with butter or oil; don’t forget the center tube.
- Dust it with flour after greasing to create a barrier that prevents sticking.
- Let the cake cool in the pan for about 15 minutes before inverting it. If the edges are sticking, gently run a knife along the sides to loosen.
- Invert onto a wire rack, giving it a gentle tap if needed to help it release.
These little steps can save your cake from breaking or sticking, ensuring you get a beautiful shape every time!
How to Make Pumpkin Bundt Cake with Spiced Cream Cheese Glaze
Ingredients You’ll Need:
For the Pumpkin Bundt Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pure pumpkin puree
- ½ cup buttermilk
- 2 tsp vanilla extract
For the Spiced Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1-2 tbsp milk (optional for thinning)
How Much Time Will You Need?
This delicious pumpkin bundt cake takes about 20 minutes to prep and 50-60 minutes to bake. After baking, you’ll need to let it cool for at least 15 minutes in the pan, then completely on a rack. Total time should be around 2 hours from start to finish, including cooling and glazing!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 10-inch bundt pan thoroughly, making sure to cover every corner to help the cake release easily later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mixing these dry ingredients first ensures that your cake rises perfectly and has evenly distributed flavors.
3. Combine Sugar and Oil:
In a large mixing bowl, add the granulated sugar and vegetable oil. Beat them together until smooth and creamy—this adds moisture to your cake.
4. Add Eggs:
One at a time, add the eggs to the sugar mixture, beating well after each one. This process helps to ensure a fluffy texture.
5. Blend in Pumpkin and Vanilla:
Next, stir in the pure pumpkin puree and vanilla extract. Mix everything together until it’s well combined and smooth—your batter will start to look rich and inviting!
6. Combine Wet and Dry Ingredients:
Now, alternately add the dry ingredients and buttermilk to the pumpkin mixture in three parts, starting and ending with the dry ingredients. Be gentle! Mix just until combined; overmixing can make the cake dense.
7. Bake the Cake:
Pour your lovely batter evenly into the prepared bundt pan and smooth out the top. Bake it in the oven for about 50-60 minutes. To check if it’s done, poke a toothpick in the middle; if it comes out clean, you’re good to go!
8. Cooling Time:
Once baked, let the cake cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely. This step is crucial for getting that perfect bundt shape!
9. Make the Glaze:
While your cake is cooling, make the spiced cream cheese glaze. In a bowl, beat together the softened cream cheese and butter until they are nice and smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, mixing until you have a lovely glaze. If you need to, add a bit of milk to reach your desired thickness.
10. Drizzle the Glaze:
Once the cake is completely cool, drizzle the glaze generously over the top, letting it fall over the sides in a delicious cascade. Optional: sprinkle some extra cinnamon or crushed gingerbread crumbs on top for a pretty touch!
11. Serve and Enjoy:
Slice your beautiful pumpkin bundt cake and serve! Enjoy every bit of this moist, spiced cake paired with the creamy glaze. It’s perfect for family gatherings or cozy afternoons at home!
This recipe perfectly combines warm spices and pumpkin flavor, making it a delightful addition to any dessert table. Enjoy your baking! 🎃✨
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can make your own pumpkin puree by roasting fresh pumpkins. Just cut them in half, scoop out the seeds, roast until tender, and then mash. Make sure to drain any excess water for the best results!
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly.
Can I Freeze Leftover Cake?
Yes, you can freeze the cake! Wrap the cooled bundt cake tightly in plastic wrap and then in foil to prevent freezer burn. It will stay fresh for up to 3 months. Thaw in the fridge overnight before serving!
How Do I Avoid Sticking When Releasing the Cake from the Bundt Pan?
To prevent sticking, ensure you grease the pan thoroughly with butter or oil and dust it with flour after greasing. Let the cake cool in the pan for about 15 minutes before inverting onto a rack, and gently run a knife around the edges if needed.
