Description
This Pumpkin Bundt Cake is the ultimate cozy fall dessert, packed with warm pumpkin spice flavor and a tender crumb. Bake it once, and it will become a favorite for every autumn gathering.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 1/2 cups pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly grease and flour a 10- to 12-cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the pumpkin puree and vanilla extract until smooth.
- Alternately add the dry ingredients and buttermilk, mixing gently until just combined.
- Transfer the batter to the prepared Bundt pan and smooth the top.
- Bake for 50 to 60 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, then carefully invert it onto a wire rack and cool completely.
- Whisk together the powdered sugar, milk, vanilla, and salt to make the glaze.
- Drizzle the glaze over the cooled cake, let it set briefly, then slice and serve.
- Prep Time: 15
- Category: Cooking
- Cuisine: American