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Glazed Pumpkin Spice Bundt

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A moist and flavorful bundt cake that captures the essence of fall with its rich pumpkin flavor and delightful glaze.

Ingredients

Scale
  • 2 3/4 cup (385g) all-purpose flour
  • 1 1/2 teaspoons (9g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (4g) salt
  • 2 teaspoons (5g) cinnamon
  • 1/2 teaspoon (2g) nutmeg
  • 1/2 teaspoon (2g) ground ginger
  • 1 cup (200g) vegetable oil
  • 3 large eggs (150g), room temperature
  • 1 cup (230g) light brown sugar, packed
  • 1 cup (210g) granulated sugar
  • 1 can (425g) pumpkin puree
  • 2 cups (240g) powdered sugar
  • 1/2 teaspoon (2g) cinnamon (for glaze)
  • 1 teaspoon (4g) vanilla extract
  • 1 teaspoon (4g) milk
  • 1/4 cup (80g) maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C) and spray a 10-inch bundt pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger.
  3. In a large bowl, whisk together the vegetable oil, eggs, light brown sugar, granulated sugar, and pumpkin puree until smooth.
  4. Carefully whisk the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared bundt pan and smooth out the top.
  6. Bake for 40-55 minutes, or until a toothpick comes out with moist crumbs.
  7. Cool the cake in the pan for 40 minutes before releasing it onto a plate.
  8. For the glaze, mix the powdered sugar, maple syrup, milk, vanilla extract, and cinnamon until smooth.
  9. Once the cake is cool, drizzle the glaze over the top and let it set.
  10. Store covered at room temperature for up to 4 days or in the fridge for a week.

Notes

Ensure your butter and eggs are at room temperature for a smooth batter. Adjust the glaze consistency with more milk or powdered sugar as needed.

Nutrition

Find it online: https://us.recipesfood.org/glazed-pumpkin-spice-bundt-cake/

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