This fall season calls for delicious baked desserts that are not only easy to make. But come out moist and loaded with flavor. This glazed pumpkin bundt cake is simple to make. It bakes up with a moist crumb and is loaded with pumpkin flavor. Then topped with a sweet cinnamon powdered sugar glaze.
Cooler weather means its pumpkin spice season and fall classic recipes are a must have in our home. This easy to make pumpkin bundt cake is made with our homemade pumpkin pie spice. The warm spices and pure pumpkin puree bring in that fall flavor while the cinnamon powdered sugar glaze brings in the sweetness. Perfect dessert recipe to have on the Thanksgiving table.
Why This Recipe Works
If you love easy pumpkin desserts, then this pumpkin bundt cake with cinnamon glaze is the one for you. This cake comes out moist and full of all those classic fall flavors making it the best pumpkin cake.
We use our homemade pumpkin pie spice that has a blend of cinnamon, nutmeg, ginger, cloves, and allspice. Canned pumpkin puree, not pumpkin pie filling. Is used to bring in that pumpkin flavor and add to the moistness of this cake.
We topped this moist pumpkin bundt cake off with a cinnamon glaze. A sweet maple glaze or cream cheese frosting would taste wonderful on this moist cake.
How To Make This Moist Cake
Despite the fact that this pumpkin cake is made from scratch, it isn't difficult to prepare. I like to start by spraying my bundt cake pan with cooking spray and letting that sit. The cooking spray will start to slide to the bottom of the bundt pan.
Right before I pour the cake batter into the pan. I will take a paper towel and absorb the extra cooking spray. I also will take the paper towel and go around the whole inside of the bundt pan. This helps to make sure the pan is coated well so the cake will release from the pan easier.
Sifting the all purpose flour is my next step, I find sifted flour will mix into other ingredients better. Into the sifted flour I add the remaining dry ingredients and then mix these together.
In a large mixing bowl or a stand mixer bowl. Add all the wet ingredients in and mix until all are combined. Add only one large egg in at a time, I find doing this helps the eggs to incorporate into the ingredients better. We used canned pure pumpkin puree but you could also make your own pumpkin puree and use it.
With the pumpkin mixture mixed together it's time to add the dry ingredients in. With the mixer on low speed slowly add the flour mixture. This helps with getting a flour bath as well as making sure that all the ingredients get mixed well.
Pour the cake batter into the prepared pan. I do tap the cake pan on the countertop. This helps the cake batter to spread out as well as helps to remove any air bubbles there might be. If the cake is filled with air bubbles there is a chance the cake will be flat.
Cinnamon Sugar Glaze
Bake in a preheated 350℉ oven for 55-60 minutes or until a toothpick comes out clean. High altitudes will affect the baking time.
Once the cake has fully baked remove it from oven. Place on a wire rack for 10 minutes. Allowing the cake a bit of time to cool but not completely will help when we release the cake from the bundt pan.
While the pumpkin cake is cooling make the cinnamon sugar glaze. I used powdered sugar, not confectioners' sugar. Confectioners' sugar has corn starch in it so this will affect the amount of milk needed.
I did also sift the powdered sugar and then whisk the cinnamon into it. Add in the vanilla extract and then 2-3 tablespoons of milk. This will depend on how thick you want the glaze. Pour onto cake and allow to sit for a few minutes for the glaze to set up.
Tips
I have a couple of tips for getting the cake out of the bundt pan without the cake falling apart. The first is what I talked about earlier in this post. Spraying the pan with cooking and letting sit. Then whip the extra cooking spray out and go around the inside of the bundt pan with the cooking spray absorbed paper towel.
I also will clean off any extra batter that is on the edges of the cake pan. When baking I place the bundt pan in the middle of the oven. Careful not to overbake the cake it could become dry.
Allowing the cake to cool some before running a butter knife around the edges of the bundt cake. Don't forget the middle of the bundt cake. This helps to loosen the cake up from the pan. Place on top of the cake pan a cake platter and then flip over. With the help of gravity, the loosening of the cake from the pan, and the cake being slightly cool. The cake should come right out of the pan.
How to store this perfect dessert for fall. Since I made this with a simple glaze it can be kept at room temperature. If you use a cream cheese frosting you will need to store it in the refrigerator.
This delicious glazed pumpkin bundt cake comes out with a moist crust. Making it a perfect fall dessert that would taste amazing with a cup of tea or coffee after Thanksgiving dinner.
More bundt cake recipes you may enjoy are our chocolate bundt cake recipe or our 7-Up Cake. Other pumpkin desserts you may enjoy are:
- Pumpkin Bread With Glaze
- Pumpkin Pie From Scratch
- White Chocolate Chip Pumpkin Cookies
- Crockpot Pumpkin Butter
- Pumpkin Butter Cinnamon Rolls
Glazed Pumpkin Bundt Cake
Glazed pumpkin bundt cake is filled with warm spices and pumpkin flavor. Glazed with a cinnamon sugar glaze.
Ingredients
For The Cake
- 3 Cups Flour all purpose
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 2 ½ Teaspoons Pumpkin Pie Spice
- 1 Cup Vegetable Oil
- 2 ¼ Cup Sugar
- 3 Large Eggs
- 15 Ounce Pumpkin Puree
- 2 Teaspoons Vanilla Extract
For The Glaze
- 1 Cup Powdered Sugar
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Cinnamon ground
- 2 Tablespoon Milk
Instructions
For The Cake
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Preheat oven to 350℉, grease a large bundt cake pan and set aside.
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Sift together in a large mixing bowl the flour, baking soda, salt, and pumpkin pie spice. Set aside.
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In a large mixing bowl or bowl to stand mixer add mix together the oil and sugar until combined
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Add into the cake batter mixer one egg at a time. Making sure each egg is well incorporated before adding more eggs in.
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Add in the pumpkin puree and vanilla extract, mix until combined.
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Slowly add in the dry ingredients into the wet until all the dry is added. Scrapping the sides of the mixing bowl as needed. Mix until the cake batter is smooth.
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Pour the cake batter into the prepared bundt cake pan and place into the oven for 60-65 minutes. Or until a toothpick comes out clean when inserted in the middle of cake.
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Cool for 15-20 minutes on a cooling rack. Run a knife around the edges of the bundt pan to help loosen the edges of the cake. Invert a platter on top of the bundt pan and flip both over to release the cake from the pan. Allow to cool completely before adding the glaze.
For The Glaze
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Add into a large mixing bowl the powdered sugar, cinnamon, vanilla extract, and milk together until smooth.
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Drizzle glaze over the cooled cake. Cut and serve.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
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