Pumpkin Bundt Cake

There’s something about autumn that makes me want to bake and eat pumpkin-flavored things. Apparently I’m not the only one who feels that way–when I went to buy some canned pumpkin, I had to go to three grocery stores before I finally found some! Looks like everyone is stocking up on it! This recipe is adapted from one I found at Land O’ Lakes. They actually call it a pound cake, but it seems a little lighter to me than a pound cake, so I just call it a bundt cake. I created my own special Pumpkin-Cinnamon Glaze to pour over the top of this buttery cake, and my taste-testers really liked it. Ann said, “I thought it was really good and the glaze is just right. It’s one I would be proud to serve to my family or home fellowship group or any other gathering this fall.” Jon said it was “…the best pumpkin cake I ever tasted!” Others said it had a nice, light pumpkin taste and was great with coffee. Here’s the recipe if you want to try it…this good-sized bundt cake (made in a 12-cup bundt pan) makes about 16 servings.

PUMPKIN BUNDT CAKE (adapted from Land O’Lakes)

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each ground nutmeg and cloves
  • 2 cups sugar
  • 1 1/2 cups (3 sticks) butter, softened
  • 6 eggs
  • 3/4 cup to 1 cup canned pumpkin (you’ll also need 1 Tbsp. of pumpkin for the glaze) Note: using 1 cup pumpkin will give the cake a more pumpkiny flavor)
  • 3/4 cup milk

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. In medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In large bowl, cream sugar and butter together until light and fluffy. Add eggs, one at a time, mixing well after adding each egg. Add canned pumpkin and mix well; then add the milk and mix well. Gradually add the flour mixture from the other bowl to this pumpkin mixture and mix all ingredients well.

Spoon batter into a well–greased and floured 12-cup bundt pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean (the original recipe says to bake for 55-60 minutes–mine was done at about 52 minutes). Cool 10 minutes and remove from pan, then cool completely before adding glaze.

PUMPKIN-CINNAMON GLAZE

  • 1 1/2 cups powdered sugar
  • 3 Tablespoons butter, softened
  • 6 teaspoons half & half (or whipping cream if you want a really rich, thick glaze)
  • 1 Tablespoon canned pumpkin
  • 1/4-1/2 teaspoon ground cinnamon

Combine powdered sugar and butter, then add half & half and blend well. Add pumpkin and cinnamon, and mix until well-blended. Spoon over cooled pumpkin cake and let glaze set before serving.

Bet you can’t eat just one piece! :)

Linked to Tempt My Tummy Tuesday, Tasty Tuesday, Make It Yours Day, Strut Your Stuff Thursday, Favorite Things Friday, Foodie Friday, I’m Lovin’ It Fridays, Favorite Things Saturday, Sunday Showcase, Sundae Scoop, Potluck Sunday, Just Something I Whipped Up, Sweets for a Saturday.

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45 thoughts on “Pumpkin Bundt Cake

  1. I was visiting the blog, somewhat simple, and found your blog. This cake looks sooo delicious! I love the photograph. I am looking forward to trying this recipe.

  2. This is a recipe I plan to try. Recently, I tried to find canned pumpkin at Publix. The grocery clerk said they only keep it in the fall. Surely, they’ll be getting it soon. I will stock up and make this cake. The glaze sounds perfect too.

  3. Saw ur cake on FoodGawker and had to click over! It looks absolutely delicious! The photographer in you is showing! We are just gearing up for fall baking in hot and sunny Texas so I am loving the pumpkin recipes!

  4. officially October = officially Autumn to me (even though we’re in sunny and warm NW Florida), and this cake would be perfect on our table. as a nod to foodgawker, the frosting looks perfect for drenching your tender, pumpkin-y cake! love it.

    cheers,

    *heather*

  5. Last year there was a shortage of canned pumpkin. When some finally hit my store’s shelves I stock piled. My family loves anything pumpkin. This recipe looks good. Thank you for sharing. Also thank you for visiting my reds. I do love to play with spray paint.

  6. This looks soooo delicious, like I want to go bake it right NOW!

    I’d love to have you link it to Seasonal Sundays. It certainly is seasonal. The link goes up EARLY Sunday morning and is up until late Monday. Hope you’ll join in the fun.

    - The Tablescaper

  7. Can you believe that just this week I found a shop that is nearby that sells Libbies canned Pumpkin? I bought a can and have been googling recipes but I won’t look any further! Thanks for this. I can’t wait to try it.

    Best wishes,
    Natasha.

  8. oh, this looks really good! Will be making this with some fresh puree for pumpkins we picked yesterday. Thanks for the recipe!!

    Here from Tidymom, hope you’re having a good weekend.

  9. Sounds sooo good Nancy – especially that glaze, and the cake looks beautiful. I think I’ll be serving this on T’giving day. Thank you for sharing this recipe, and thanks for linking it to Favorite Things Sat. laurie

  10. Nancy – Your pumpkin bundt cake looks delicious! I love baking in the Fall. Bundt cakes are nice and simple which I love! This will be a great dessert for entertaining this Fall! I’m hungry for a slice now! Thanks for sharing your recipe.

  11. This looks amazing! I can’t wait to try it -TFS! I’ll be featuring this tomorrow – Stop by and grab a featured button if you like. Thanks for linking to The Sunday Showcase – I greatly appreciate it! Hope you have a fabulous week! ~ Stephanie Lynn

  12. Hi, I saw this cake on another blog and it brought me here. This cake looks so heavenly. I do have a question. *3/4-1 cup canned pumpkin* does this mean one 3/4 or 1cup+3/4 cups. HELP!

  13. OMG! Made this last night or more like this morning and it is to die for. Stop commenting and go bake yourself a cake. It was soft, moist and oh so delish. My husband who “dosen’t like pumpkins” had no words when he tasted it. I used the cup of pumpkin and left it in for the 60 mins. cause it wasn’t done in 52 for me. The glaze made it even more superb. Yummy! Thanks for the recipe NancyC.

    • You’re welcome! I’m so glad you liked it–and that your husband liked it, too! Thanks for letting me know yours took 60 minutes…I’ll update the range for the baking time!

  14. Pingback: 50 Pumpkin Recipes

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