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Pumpkin Bundt Cake with Glaze

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This Pumpkin Bundt Cake with Glaze is a moist, spiced dessert perfect for fall. Packed with pumpkin puree and warm spices, it’s topped with a sweet glaze that adds the perfect finishing touch.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
  4. Add eggs one at a time, whisking well after each addition.
  5. Stir in pumpkin puree and vanilla extract until fully combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie mix.
  • The cake can be made a day ahead — flavors develop overnight.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://tastyera.com/pumpkin-bundt-cake-with-glaze/