Pumpkin Bundt Cake
Make this pumpkin bundt cake with simple steps for a moist homemade fall dessert that's perfect for seasonal baking and holiday gatherings.
Servings 14 slices
Calories 485kcal
Equipment
- 10-12 cup Bundt pan
- Mixing bowls
- Electric mixer
- Wire cooling rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
Wet Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 ounces) 100% pure pumpkin puree
- 1 teaspoon non-alcoholic vanilla extract
Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon whole milk
Instructions
- Preheat oven to 325°F (165°C). Grease a 10-12 cup Bundt pan with non-stick baking spray or butter and flour, tapping out the excess.
- Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl.
- Beat granulated sugar, light brown sugar, and vegetable oil in a large bowl until smooth.
- Add eggs one at a time, beating well after each addition, then mix in pumpkin puree and vanilla extract until fully incorporated.
- Gradually add dry flour mixture to wet ingredients, mixing only until just combined. Do not overmix.
- Pour batter into prepared Bundt pan and smooth top with a spatula. Bake for 60-70 minutes or until a wooden skewer inserted comes out clean and internal temperature reaches 200°F–210°F.
- Allow cake to cool in pan for 15 minutes before inverting onto a wire cooling rack to cool completely.
- Whisk together cream cheese, powdered sugar, maple syrup, and milk for the glaze. Drizzle over cooled cake before slicing and serving.
Notes
Nutritional information:
- Calories: 485
- Protein: 5g
- Carbohydrates: 64g
- Fat: 24g
- Saturated fat: 5g
- Cholesterol: 62mg
- Sodium: 295mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 42g