Best Pumpkin Bundt Cake
This pumpkin bundt cake recipe is a fall favorite! Warm spices, a moist crumb and a bundt cake glaze that's perfect on other desserts, too.
Servings 12 slices
Calories 264kcal
Ingredients
- ½ cup unsalted butter softened
- 1 ½ cups granulated white sugar
- 1 cup pumpkin puree
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Bundt Cake Glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon melted butter
Instructions
- Set the oven to 350℉, and grease the inside of a bundt pan. Be sure to grease the crevices really well.
- Add butter and sugar to a large mixing bowl. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, cream butter and sugar on high speed until smooth and creamy.
- Add pumpkin puree, eggs, milk and vanilla extract. Mix again until smooth.
- Add dry ingredients (flour, salt, baking powder, baking soda, spices) to the bowl of wet ingredients. Mix well on medium speed until combined.
- Pour the batter into a greased bundt pan.
- Bake at 350℉ for 40 minutes. Cool for at least 30 minutes before removing from the pan.
Bundt Cake Glaze
- In a small bowl, beat the powdered sugar, milk, and melted butter until combined. Once the cake is cool, drizzle the glaze over the top.
Notes
Tips from Liz
- If you want a bundt cake with cream cheese frosting, you can use the frosting recipe in my carrot cake cupcakes recipe.
Nutrition
Serving: 1slice | Calories: 264kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 240mg | Potassium: 93mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3470IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg