Description
A moist and aromatic pumpkin bundt cake topped with a luscious maple glaze, perfect for fall gatherings and family dinners.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and proceed to grease and flour a bundt cake pan.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Combine the granulated sugar, brown sugar, and vegetable oil in a separate large bowl. Add in the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Incorporate the dry ingredients into the wet mixture gradually, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the surface.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
- Mix powdered sugar with maple syrup until smooth for the glaze, then drizzle over the cooled cake.
Notes
Serve warm or at room temperature. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin bundt cake, fall dessert, baking, seasonal treats