This Pumpkin Spice Bundt Cake is the perfect fall dessert! It is a show stopping dessert that will get all the attention when you bring it to parties and dinners.

Yield : 12 servings
Prep Time : 15 mins
Cook Time : 50 mins
Total Time : 65 mins


For the Cake
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup canola oil
  • 1 - 15 ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

For the Glaze
  • 1 cup powdered sugar
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 Tablespoon heavy cream
  • fall sprinkles

  • Preheat the oven to 350 degrees. Spray a 12-cup bundt pan with nonstick spray.
  • Beat together the sugars and oil. Add the pumpkin, vanilla, and eggs and beat until mixed together.
  • Stir together the flour, baking soda, spices, and salt. Slowly add the flour mixture to the pumpkin mixture. Beat until everything is incorporated. Do not over beat the batter.
  • Pour the batter into the prepared pan and bake for 50 minutes, or until a knife inserted in the center comes out with a few crumbs on it.
  • Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Place a plate on top and flip the cake over quickly. Remove the pan and place another plate on top of the cake and flip it back over again. Let it cool completely.
  • Stir together the glaze ingredients and drizzle it over the top of the cake. Add sprinkles, if desired, and let set.
  • Store the cake in a tightly sealed container on your counter for a few days.

Recipe adapted from : @ https://insidebrucrewlife.com


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