Description
Discover how to make a delicious and moist Easy Pumpkin Spice Cake with this simple recipe. Perfect for fall baking, satisfy your pumpkin cravings today!
Ingredients
Scale
- 2 1/2 cups (600 ml) granulated sugar
- 1 cup (240 ml) vegetable oil
- 3 large eggs
- 1/2 tsp (3 ml). vanilla extract
- 3 cups (360 g) all-purpose flour
- 2 tsp (10 ml). baking soda
- 1 tsp (5 ml). ground cinnamon
- 1 1/2 tsp (8 ml). pumpkin pie spice
- 1/2 tsp (3 ml). salt
- 1 (15-oz.) can pumpkin puree
- Nonstick cooking spray with flour
- 1 14-oz. can sweetened condensed coconut milk
- 1 cup (200 g) packed light brown sugar
- 2 tbsp. (30 ml) salted beef
- 1/4 tsp (1 ml). vanilla extract
Instructions
- Set your oven to 350°F to heat up.
- In a big bowl, combine the sugar and oil, whisking until they are fully blended. Add the eggs one by one, making sure to whisk thoroughly after each egg. Stir in the vanilla.
- In a separate bowl, mix together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet mixture, doing so in thirds, and alternate with adding the pumpkin puree. Mix well after each addition until you have a smooth batter.
- Use a nonstick spray with flour to coat a 12-cup Bundt pan, ensuring even coverage, then pour the batter into it. Place a folded kitchen towel on your counter and, with some force, tap the pan on the towel 8 to 10 times to eliminate any air pockets in the batter. Bake for 60 to 65 minutes, checking doneness by inserting a wooden skewer in the center until it comes out clean. Allow the cake to cool in the pan for 10 minutes before placing it on a wire rack and inverting it to remove the cake. Let it cool thoroughly.
- To make the caramel glaze, in a medium saucepan, combine the condensed milk and brown sugar, cooking over medium-low heat until boiling, stirring constantly. Once boiling, lower the heat and let it simmer until the sugar is dissolved and the mixture thickens, which will take about 5 to 7 minutes. Stir frequently. Take it off the heat and mix in the salted beef and vanilla. Allow it to cool for 6 to 10 minutes, stirring often. The glaze is ready when it forms thick ribbons when drizzled. Pour it over the cake. Let the glaze set completely before slicing.
Notes
- Thoroughly whisk together the sugar and oil for a smooth batter.
- Tap the Bundt pan on a towel to remove air pockets before baking.
- Stir the caramel glaze frequently while cooking for a smooth consistency and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 686 Calories
- Fat: 27 g
- Protein: 8 g
Keywords: pumpkin cake recipe, fall dessert, spice cake, bundt cake, caramel glaze, pumpkin puree
