I love bundt cakes – they’re beautiful with a glaze on top and are easy to cut and serve at parties. I’ve been making lots of them lately – lemon, strawberry, blueberry – they seem to be perfect for just about any occasion. This recipe was imagined when my friend needed a cake for her baby’s first birthday. She wanted it to be a bundt cake, and to be pumpkin. All the ones I’d made had been fruit-flavored, but I devised a way to alter the recipe and it worked out so well.
This cake is moist and flavorful, and because I’m restrained in my use of pumpkin pie spice, it still has a lovely and mild pumpkin flavor. Most of the spice comes through in the glaze.
Pumpkin Bundt Cake with Pumpkin Spice Glaze
2013-11-16 09:15:53
Serves 18
Prep Time
25 min
Cook Time
50 min
Total Time
1 hr 15 min
For the cake
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups of sugar
- 3 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup canned (or pureed) pumpkin
- 1 tsp pumpkin pie spice
For the glaze
- 1/2 cup powdered sugar
- 2-4 tbsp milk
- 1 tsp pumpkin pie spice
For the cake
- In a medium mixing bowl, combine flous, salt, pumpkin pie spice and baking soda. Set aside.
- Cream together butter and sugar until light and fluffly
- Add eggs one at a time
- Add in vanilla
- Alternate mixing in flour mixture and pumpkin, mix until just combined
- Pour into a greased bundt cake pan and bake 50 minutes at 375 or until an inserted toothpick comes out clean
- Let cool for 15 minutes then remove cake from pan on a rack to finish cooling
For the glaze
- While cake is still a bit warm, mix together powdered sugar and pumpkin pie spice.
- Whisk in 2 tbsp milk and add more until desired consistency is reached (glaze can be thick or thin based on your preferences)
- Pour evenly around the top of the cake - glaze will drip down sides for a nice visual effect
- Note: if you want more glaze, double the ingredients
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