Name: Easy Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: Baking spray with flour; 3 cups all-purpose flour (360g); 2 tsp (10 ml). ground cinnamon; 1 1/2 tsp (8 ml). baking soda; 1 1/2 tsp (8 ml). ground nutmeg; 1 tsp (5 ml). ground allspice; 3/4 tsp (4 ml). kosher salt; 1/2 tsp (3 ml). baking powder; 1 cup (240 ml) vegetable oil; 2 1/2 cups granulated sugar (500g); 3 large eggs, at room temperature; 1 tsp (5 ml). vanilla extract; 1 (425g) can pumpkin puree (not pumpkin pie filling); 3 Tbsp (45 ml). vegetable oil; 1/3 cup (80 ml) pure maple syrup; 1/4 tsp (1 ml). ground cinnamon; 1/8 tsp (1 ml). kosher salt; 1 cup powdered sugar, sifted (120g); 1 tsp (5 ml). vanilla extract; Chopped walnuts, for garnish (optional)

Description

Learn how to make a delicious and moist Easy Pumpkin Bundt Cake with our simple recipe. Perfect for fall baking enthusiasts!

Ingredients

Scale

Baking spray with flour
3 cups all-purpose flour (360g)
2 tsp (10 ml). ground cinnamon
1 1/2 tsp (8 ml). baking soda
1 1/2 tsp (8 ml). ground nutmeg
1 tsp (5 ml). ground allspice
3/4 tsp (4 ml). kosher salt
1/2 tsp (3 ml). baking powder
1 cup (240 ml) vegetable oil
2 1/2 cups granulated sugar (500g)
3 large eggs, at room temperature
1 tsp (5 ml). vanilla extract
1 (425g) can pumpkin puree (not pumpkin pie filling)
3 Tbsp (45 ml). vegetable oil
1/3 cup (80 ml) pure maple syrup
1/4 tsp (1 ml). ground cinnamon
1/8 tsp (1 ml). kosher salt
1 cup powdered sugar, sifted (120g)
1 tsp (5 ml). vanilla extract
Chopped walnuts, for garnish (optional)

Instructions

Preheat your oven to 350°F and thoroughly coat a 10- to 12-cup Bundt pan with flour-infused baking spray. Gather all necessary ingredients.
In a large mixing bowl, sift the flour and combine it with cinnamon, baking soda, nutmeg, allspice, salt, and baking powder, whisking them together well.
In another large bowl, blend the vegetable oil and sugar until smooth. Add the eggs one by one, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract.
Alternately incorporate the dry ingredients and pumpkin puree into the wet mixture, beginning and finishing with the dry ingredients. Mix on low speed just until combined, avoiding overmixing.
Transfer the batter to the prepared Bundt pan and level the top. Tap the pan on the counter a few times to eliminate air pockets. Bake for 55 to 60 minutes, checking with a tester or skewer until it comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a rack to cool completely.
For the Maple Glaze, melt the beef fat with maple syrup, ground cinnamon, and kosher salt in a medium saucepan over medium-low heat, stirring occasionally. Once melted, remove from heat and whisk in the powdered sugar and vanilla. Let it cool for 2 to 4 minutes until it thickens slightly. Drizzle the warm glaze over the cooled cake. If it hardens, gently reheat and whisk smooth. Optionally, sprinkle with chopped walnuts.

Notes

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 400
Fat: 20g
Protein: 5g

Keywords: american, dessert, homemade