I have loved baking with berries and stone fruit all summer, but I’d be lying if I said I’m not excited to do some fall baking. For the past couple of weeks I’ve been daydreaming about apples and pears, cranberries and warming spices, and of course, pumpkin. I’ve already gone through five cans of the stuff while testing upcoming recipes! If you love pumpkin, you’ve come to the right place.
This first recipe of fall is a great one, if I do say so myself. This Pumpkin Bundt Cake is soft, sweet, and full of that seasonal flavor we all love. It’s made with an entire 15-ounce can of pumpkin purée and a hefty dose of pumpkin pie spice.
Pumpkin by itself has a very subtle flavor, so quality pumpkin pie spice is imperative for quality baked goods. While there are many great store-bought versions, I prefer to make my own Pumpkin Pie Spice blend. It’s a combination of seven warming spices including all of the ones you’d expect (think cinnamon and nutmeg) and a couple of surprises (think cardamom). It has a depth that I haven’t found in even the highest quality packaged versions. I swear by this particular blend, but feel free to use any Pumpkin Pie Spice you like.
Enough about spices though. Pumpkin Bundt Cake is a breeze to make. The simple no-mixer-required batter comes together in just a few minutes. In addition to the pumpkin purée and pie spice, it contains oil, light brown and granulated sugars, four eggs, and all the other usual suspects.
Once the beautiful orange batter is ready, pour it into a bundt pan that has been heavily greased and floured. While I usually rely on a paste of oil and flour to keep my cakes from sticking, that particular method does not work well with this recipe. Instead, I recommend heavily (and I mean heavily) greasing every nook and cranny of the pan with butter, or even shortening, and giving it a good dusting of flour. Pour the batter into the pan and bake it for forty minutes. Let the cake cool for a few minutes before running a knife along all of the edges and inverting it. There’s nothing quite like the relief that comes when a bundt cake comes out in one piece.
The cake itself may be made up to a day in advance. To do this, let the cake cool to room temperature before carefully wrapping it in plastic and letting it sit overnight. The pumpkin spice flavor will actually deepen as the cake sits, making this a very appealing make-ahead dessert. If you don’t have that kind of time though, your cake will still be delicious on the day it’s baked.
Before serving, glaze the cake. I prefer to use a vanilla glaze here, but feel free to add a pinch of cinnamon or pumpkin pie spice to jazz it up. To make the glaze, whisk together some confectioners sugar, salt, vanilla, and milk until thick, but still pourable. Carefully pour it over the top of the cake and then let gravity do its job. It will turn out rustic and beautiful every time
I love this cake so much, you guys. It has a moist crumb and a fairly light texture; it will stay soft for days! And the flavor is everything you want in a pumpkin baked good–there is just enough spice 😊 Like I said, I’m positively in love.
Pumpkin Bundt Cake
makes one 12 cup-capacity bundt pan
For the pan:
2 tablespoons softened butter or shortening
~1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 tablespoon Pumpkin Pie Spice
1 teaspoon ground cinnamon
4 large eggs, room temperature
1 cup light brown sugar, packed
2/3 cup granulated sugar
1 cup neutral-flavored oil (I like canola)
1 teaspoon pure vanilla extract
1 15 ounce can pure pumpkin purée (I like Libby’s and Trader Joe’s)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
2 tablespoons milk
Preheat oven to 325F. Grease a 12 cup-capacity bundt pan heavily with butter or shortening and dust with flour. Set aside.
Make the cake. In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large mixing bowl, whisk eggs until frothy (about 1 minute). Whisk in light brown and granulated sugars followed by oil, vanilla, and pumpkin purée. Add dry ingredients in two installments, mixing just until combined. Pour batter into prepared pan. Smooth out the batter with a spatula or wooden spoon. Tap the full pan on the counter 5-10 times to release air bubbles. Bake 40 minutes, or until a toothpick inserted in a few spots comes out with just a few moist crumbs.
Let cake cool in the pan for 15 minutes. Run a small, thin knife around the outer edges of the pan before inverting the cake onto a rack to cool completely.
Make the glaze. In a small bowl, use a fork to whisk together confectioners sugar and salt. Whisk in vanilla and milk. Glaze should be thick, but pourable.
Place the cake (still on the cooling rack) over a sheet of wax paper. Pour glaze over the top. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.