Get ready to transform your kitchen into a cozy autumn haven with this irresistible Pumpkin Bundt Cake that promises to be the star of your dessert table! Imagine a moist, spice-laden cake with a rich pumpkin flavor, crowned with a decadent brown sugar glaze that will have everyone begging for seconds. Whether you're hosting a fall gathering or simply craving a slice of seasonal comfort, this recipe is your ticket to dessert paradise.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (for glaze)
- 1/4 cup heavy cream (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick cooking spray, ensuring all crevices are well-coated.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and no lumps remain.
- In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer on medium speed until smooth and fully incorporated, about 2-3 minutes.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop when no flour streaks remain.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes, then carefully invert onto a wire cooling rack to cool completely.
- For the brown sugar glaze, combine brown sugar and heavy cream in a small saucepan. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth.
- Once the cake is completely cool, drizzle the warm brown sugar glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. For best flavor, serve at room temperature.
Tips
- Room Temperature Matters: Ensure eggs and other refrigerated ingredients are at room temperature for a smoother batter and more even baking.
- Grease Like a Pro: Use a pastry brush to get into every nook and cranny of the bundt pan to prevent sticking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Check for Doneness: A toothpick with a few moist crumbs is perfect - it means your cake will be wonderfully moist.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to help it hold its shape.
- Glaze Timing: Pour the glaze when the cake is completely cool to prevent it from becoming too thin or absorbed into the cake.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 75mg
