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Pumpkin Bundt Cake

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A moist, spiced pumpkin bundt cake with a rich crumb and sweet vanilla glaze, perfect for fall gatherings.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, for glaze
  • 2–3 tablespoons milk, for glaze
  • 1/2 teaspoon vanilla extract, for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, making sure to coat every groove.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk the vegetable oil and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition.
  4. Whisk in the pumpkin puree and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no streaks of flour remain. Do not overmix.
  6. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely.
  9. Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the top of the cake and let it set for 10 minutes before slicing.

Notes

For extra moisture, swap 1/2 cup of the oil with unsweetened applesauce. Store leftover cake covered at room temperature for up to 4 days, or refrigerate for up to a week. This cake also freezes well for up to 3 months, wrapped tightly before glazing.

Find it online: https://www.rapidrecipes.blog/pumpkin-bundt-cake/