Description
Cozy autumn flavors shine through this perfectly spiced pumpkin bundt cake, blending warm cinnamon and nutmeg with rich, moist pumpkin goodness. Sweet seasonal comfort awaits you in each delightful slice of this irresistible dessert.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 4 large eggs
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Glaze Ingredients:
- 1 cup powdered sugar
- 2/3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Thoroughly coat a 10-cup Bundt pan with non-stick spray, ensuring complete coverage. Set oven temperature to 350F (175C).
- Sift together all dry ingredients in a spacious mixing bowl, creating a uniform spice-infused powder mixture.
- Whisk pumpkin puree, vegetable oil, and eggs in a separate container until achieving a silky, homogeneous texture.
- Gently fold wet ingredients into dry ingredients, using a circular motion to incorporate without overworking the batter.
- Transfer cake mixture into prepared Bundt pan, using a spatula to distribute evenly and eliminate air pockets.
- Position pan in preheated oven and bake for 50-60 minutes, checking doneness by inserting a wooden skewer near the center – it should emerge clean.
- Remove from oven and let cake rest inside pan for 15-20 minutes, allowing structural integrity to stabilize.
- Carefully invert cake onto wire cooling rack, allowing complete temperature reduction.
- Craft glaze by blending powdered sugar with milk and vanilla, adjusting liquid proportions to create desired drizzling consistency.
- Once cake reaches room temperature, artfully cascade glaze across the surface, creating an elegant, sweet finish.
Notes
- Spice Intensity Adjustment: Modify the spice blend to suit personal taste preferences by increasing or decreasing cinnamon, nutmeg, and ginger quantities.
- Moisture Preservation: For an extra moist cake, substitute some vegetable oil with applesauce or Greek yogurt to enhance texture and reduce fat content.
- Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake remains light and tender by adding xanthan gum for better structure.
- Vegan Transformation: Swap eggs with flax eggs or mashed banana, and use plant-based milk in the glaze to create a completely dairy-free and egg-free version of the cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg