This Pumpkin Bundt Cake is moist and packed with warm spices. It’s perfect for fall gatherings or whenever you crave something sweet and cozy!
Baking this cake fills the kitchen with a wonderful smell that will make everyone come running! I love to top it off with a simple glaze for that extra yum. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Use canned pumpkin puree for convenience, but you can also roast and blend fresh pumpkin if you prefer. Just make sure it’s smooth and not watery.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves gives this cake warm flavors. If you’re missing one, try using pumpkin pie spice instead—it’s a great all-in-one substitute!
Sour Cream/Yogurt: This ingredient adds moisture. If you want a lighter version, use Greek yogurt. You can also use buttermilk as an alternative for a lovely tang.
Butter: Unsalted butter helps control the salt content. If you’re looking for a dairy-free version, use coconut oil or vegan butter as a replacement.
How Do I Get My Bundt Cake to Release Nicely from the Pan?
Preventing your cake from sticking is essential. Here’s how to ensure a smooth release:
- **Greasing the Pan:** Use cooking spray or butter to coat every nook and cranny of the Bundt pan. Don’t skip this step!
- **Flour the Pan:** After greasing, sprinkle flour into the pan and tap it around to coat the surface evenly. This helps prevent sticking!
- **Cool the Cake:** Letting the cake cool in the pan for 15-20 minutes is important. If you remove it too early, it might break apart.
- **Invert Gently:** Use a wire rack to invert the cake. Gently shake and tap while lifting to help it fall out smoothly.
Delicious Pumpkin Bundt Cake
Ingredients You Will Need:
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
- ½ cup sour cream or plain yogurt
- 1 tsp vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or cream
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- Optional Garnish:
- Chopped pecans or walnuts
How Much Time Will You Need?
This Pumpkin Bundt Cake takes about 20 minutes to prepare and approximately 55-65 minutes to bake. Make sure to let it cool for 15-20 minutes in the pan and then cool completely on a wire rack. Overall, you can expect to spend around 1 hour and 40 minutes from start to finish, plus any additional time you want for glazing and serving!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that heats, get your Bundt pan ready. Grease and flour it really well—this helps the cake come out perfectly!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This helps ensure that all your spices are evenly distributed throughout the cake.
3. Creaming the Butter and Sugar:
In a large mixing bowl, beat the softened butter with an electric mixer until it’s creamy and smooth. Gradually add the granulated sugar, and keep beating until the mixture is light and fluffy. This usually takes about 2-3 minutes!
4. Adding Eggs:
Next, add the eggs one at a time. Make sure to beat well after each egg until it’s fully mixed in before moving on to the next. This helps give your cake a nice, rich texture.
5. Adding Pumpkin and Other Wet Ingredients:
Stir in the pumpkin puree, sour cream (or yogurt), and vanilla extract. Mix until everything is combined and smooth.
6. Combining Wet and Dry Mixtures:
Now, slowly add the dry mixture to the wet ingredients. Gently mix until just combined. Be careful not to overmix; you want a tender cake!
7. Pouring the Batter:
Pour the batter into your prepared Bundt pan. Use a spatula to smooth the top so it bakes evenly.
8. Baking the Cake:
Bake in the preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If you feel it’s getting too brown on top, you can cover it loosely with foil towards the end of baking.
9. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, gently invert it onto the rack to cool completely. Be patient—it’s worth the wait!
10. Making the Glaze:
For the glaze, whisk together the powdered sugar, milk (or cream), cinnamon, and vanilla extract until it’s smooth and pourable.
11. Glazing the Cake:
Once your cake is completely cool, drizzle the glaze over it. If you’d like, sprinkle your chopped nuts on top for some crunch and decoration!
12. Serving:
Slice and serve this delightful cake! It pairs wonderfully with a cup of tea or coffee. Enjoy your sweet, spiced treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and blend it until smooth. Just make sure to drain any excess moisture to prevent your cake from becoming too wet.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt for a similar texture and tang. Buttermilk is also a good option if you prefer a slightly thinner consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it moist, consider wrapping it tightly in plastic wrap.
Can I Freeze This Pumpkin Bundt Cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
