Warm and cozy, this Pumpkin Bundt Cake is perfect for fall! With its spiced pumpkin flavor and soft texture, it’s a treat that will hug your taste buds.
Baking this cake fills my kitchen with sweet aromas, making it hard to resist sneaking a piece before it cools. A sprinkle of powdered sugar on top makes it look fancy, too!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. If you need a gluten-free option, almond flour or a gluten-free all-purpose blend works well. Just remember that the texture may vary slightly!
Pumpkin puree: Canned pumpkin is convenient. If you prefer fresh, roast and mash a sugar pumpkin for a homemade touch. Just ensure you drain excess moisture.
Butter: Unsalted butter is ideal, but you can substitute with coconut oil or even a vegan butter alternative if you’re dairy-free.
Sour cream or yogurt: These keep the cake moist. Greek yogurt works great; or swap with applesauce for a lower-fat option.
Spices: Adjust the spices to your taste! You could skip the cloves or add a pinch of cardamom for a unique twist.
How Do You Keep Bundt Cakes From Sticking?
Preventing your pumpkin Bundt cake from sticking to the pan is crucial for good presentation. Here are some tips to ensure it comes out perfectly:
- Grease your pan generously with butter or use a non-stick spray. Make sure to coat every nook and cranny.
- Sprinkling a bit of flour over the greased surface can create a barrier. Shake out any excess flour.
- Be patient when cooling. Let the cake sit for about 15 minutes before inverting. This gives it time to firm up.
With these tips and ingredient insights, you’ll create a delightful Pumpkin Bundt Cake that everyone will love!
How to Make a Delicious Pumpkin Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- ½ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Bundt Cake will take about 15 minutes to prep and around 55-65 minutes to bake. After baking, let the cake cool for about 15 minutes in the pan before transferring to a wire rack. Finally, allow the glaze to set for a little while before serving. You can expect a total time of around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan well, or you can use a non-stick baking spray. This prevents the cake from sticking later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until everything is well combined and airy. This helps ensure an even flavor throughout the cake.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes and creates the base for a moist cake.
4. Add the Eggs:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This helps the batter stay fluffy and mix properly.
5. Combine the Wet Ingredients:
Next, mix in the pumpkin puree, sour cream (or yogurt), and vanilla extract. Stir until the mixture is smooth and consistent.
6. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, or your cake may become dense!
7. Pour and Smooth the Batter:
Pour the batter evenly into your prepared Bundt pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Cake:
Place the pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Afterward, carefully invert the cake onto a wire rack to cool completely.
10. Make the Glaze:
In a small bowl, whisk together the powdered sugar, vanilla extract, and just enough milk or cream to achieve a smooth and pourable consistency. Adjust the milk if needed to get the right texture.
11. Drizzle and Serve:
Once the cake is completely cool, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing. Enjoy your moist, spiced Pumpkin Bundt Cake with that delightful vanilla glaze!
Happy baking! 🍰
Can I Use a Different Type of Flour for This Cake?
Yes! While all-purpose flour gives the best texture, you can substitute it with a gluten-free flour blend or almond flour. Just keep in mind that the cake’s texture may vary slightly with these alternatives.
How Should I Store Leftover Pumpkin Bundt Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Make sure to wrap it tightly to prevent freezer burn!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it wrapped at room temperature. Just wait to add the glaze until you’re ready to serve, so it stays fresh and visually appealing.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt is a great substitute. Greek yogurt will work as well and add a bit of tanginess. For a lighter option, you can use applesauce, which will keep the cake moist!