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Glazed Pumpkin Bundt Cake
5 from 1 vote

Pumpkin Bundt Cake

Kick off autumn baking with this moist and flavorful pumpkin bundt cake. Finish the cake with a generous drizzle of spiced glaze!
Yield: 10-inch bundt cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 533kcal
Author: Maryanne Cabrera

Ingredients

  • 113 grams unsalted butter, (½ cup) softened
  • 100 grams vegetable oil (½ cup)
  • 400 grams granulated sugar (2 cups)
  • 65 grams molasses (3 Tbsp)
  • 2 teaspoon pure vanilla extract
  • 4 large eggs room temp
  • 390 grams all-purpose flour (3 cups)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon ground cinnamon*
  • ¼ teaspoon ground nutmeg*
  • 454 grams canned pumpkin puree* (16 oz)

Boozy Glaze:

  • 115 grams confectioners' sugar (1 cup)
  • 3 Tbsp Pumpkin Spice Cream Liqueur *

Pumpkin Spice Glaze:

  • 115 grams confectioners' sugar (1 cup)
  • 3 Tbsp milk or cream
  • ½ teaspoon pumpkin spice mix
  • ½ teaspoon pure vanilla extract

Instructions

Cake:

  • Preheat oven to 350°F. Generously butter and flour 10-cup bundt cake pan. Tap out excess flour. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer, cream together butter, oil, sugar, molasses, and vanilla. Scrape down bowl as needed.
  • Add eggs one at a time, ensuring each egg is incorporated before adding the next. Mix on medium speed until well blended.
  • In a large bowl, whisk together flour, baking power, baking soda, salt, and spices. Set aside.
  • Add the dry flour mixture in three additions, alternating with the pumpkin puree. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure even mixing.
  • Pour batter into prepared bundt cake pan. Level batter. Bake for 55-65 minutes until cake springs back to touch and a toothpick inserted in cake comes out clean.
  • Allow cake to cool in pan for 10-15 minutes. Invert bundt cake onto a wire rack. Unmold and cool cake to room temperature.

Glaze:

  • Whisk together all ingredients until smooth. Pour or drizzle over cooled bundt cake.

Notes

Bundt Cake Ingredients:
  • Cinnamon and nutmeg can be replaced with equal amount pumpkin spice mix
  • Be sure to use canned pumpkin puree, NOT pumpkin pie mix. Pumpkin should be the only ingredient on the label.
Boozy Glaze: I recommend using Sugarlands Distilling Company Pumpkin Spice Latte Sippin' Cream. Other options include- Kahlua Pumpkin Spice Liqueur, Baileys Pumpkin Spice Liqueur, or Trader Joe's Pumpkin Spice Cream Liqueur. 
Homemade Pumpkin Spice Mix: 1 Tbsp ground cinnamon, 1 teaspoon ground nutmeg, 3/4 teaspoon ground cinnamon, and 3/4 teaspoon ground cloves or ground allspice. 

Nutrition

Calories: 533kcal, Carbohydrates: 86g, Protein: 6g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 83mg, Sodium: 209mg, Potassium: 227mg, Fiber: 2g, Sugar: 59g, Vitamin A: 6221IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 3mg