Making a bundt cake pumpkin recipe is great for fall, especially in this bundt pan! My bundt cake recipe is beautiful and delicious. Serve it for Thanksgiving or any other occasion.
Pumpkin Cake for Fall
Fall is here and that means we get to make pumpkin with no regrets. If you’re looking for a new recipe to make, then this Pumpkin Bundt Cake with Cinnamon Glaze is just what you need in your life.
It is a real soul treat and on top very pretty. Also if you are a beginner in baking, this easy recipe will be a success! It does not take a lot of practice, it’s all in the pan.
Make this pumpkin bundt cake ahead or make the same day, it’s very enjoyable no matter which temperature you eat it in. I think the beautiful thing about this cake is that you can eat it for breakfast or as a snack and no one will be judging you. It’s a bundt cake that is delicious all the time.
Difference between Pumpkin Puree and Pumkin Pie Mix
This recipe should be made with homemade pumpkin puree. If it needs to be done quickly or if you don’t have fresh pumpkin, you can also use canned pumpkin. But there is something to consider.
In the stores you find pumpkin puree and pumpkin pie mix. The reason people use pumpkin puree instead of pumpkin pie mix is that there is nothing extra in it, just the pure pumpkin without any spices.
Pumpkin puree is also used for breads, soups, muffins, and anything else you need for baking. Pumpkin pie mix is good for pumpkin pies, but when it comes to a pumpkin bundt cake, you need to stick with pumpkin puree.
In this recipe you only want to use pumpkin puree, no extra sugar or spices, nothing. It’s simply cooked and mashed for you to use in all of your delicious baking.
The right Bundt Pan?
If you’re going to make our Pumpkin Bundt Cake with Cinnamon Glaze, you’re going to need a 6 cups bundt cake pan.
Some people will use loaf pans, instead of the traditional bundt pan. If you have a deep circular pan, you can also use that. The smaller the cake pan you are using, the more the batter has be reduced.
Bring out the best Flavor in this Pumpkin Bundt Cake
Besides using fresh pumpkin purée, high quality ingredients matter in general. Take them all out of the fridge one hour ahead of baking time. They should be used at room temperature.
Storing your cake
Keep your baked pumpkin bundt pan in an airtight container at room temperature. You can keep it that way for up to a week. For freezing, pack the slices separately and freeze it up to 6 months. Thaw it at room temperature.
I hope you’re excited to make this Pumpkin Bundt Cake with Cinnamon Glaze. It’s the perfect dessert for fall and a nice way to celebrate the cool autumn weather headed our way!
Pumpkin Bundt Cake with Cinnamon Glaze Recipe
For the Cake
- 2 cups sugar white granulated
- 2 cups flour all-purpose
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup oil vegetable
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree or 15 oz can
- 4 large eggs
- 1 cup walnuts coarsely chopped plus more for topping
For the Frosting
- 2 ½ cups powdered sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons heavy whipping cream
- Preheat oven to 350 °F.
- Grease 9 ½ inch bundt pan well, dust with flour and shake out excess.
- In a large bowl, whisk together sugar, flour, baking powder, baking soda, salt and spices.
- In another large bowl, whisk together oil, buttermilk, vanilla and pumpkin puree. Add eggs one at a time, beating well after each addition.
- Combine the pumpkin mixture into the flour mixture using a spatula to fold together until well combined. Then fold in walnuts.Pour batter into prepared bundt pan.
- Bake for 60 minutes or until toothpick inserted in the center comes out clean.
- Remove from oven and cool for 30 minutes, leaving it in the baking pan.Then invert cake onto a plate and let cool completely.
Nutrition information isn’t always accurate.
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