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.
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