Pumpkin Bundt Cake

5 from 1 vote

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 Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

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 Tablespoon Pumpkin Spice Cream Liqueur *

Pumpkin Spice Glaze:

115 grams confectioners' sugar (1 cup)
3 Tablespoon 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:

Choose either Boozy Glaze or Pumpkin Spice 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 pumpkin spice liqueur brand options- Kahlua, Baileys, or Trader Joe's.

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.

Storage:

Room temp: Store the glazed cake in an airtight container or under a cake dome up to 3 days.
Freezer: Freeze the unglazed cake. Cool it completely, wrap it tightly in plastic, and slip it into a freezer bag. Freeze for one month and thaw at room temperature before glazing.
Make ahead: Bake the cake a day early and glaze before serving.

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