Make the perfect dessert with this delicious recipe for Pumpkin Bundt Cake with Cinnamon Sugar Glaze. The distinct ingredients pair perfectly together to create an incredible taste. Fall is finally here, and what better way to celebrate than with a delicious Pumpkin Bundt Cake with Cinnamon Sugar Glaze? This delightful dessert will not only fill your home with the warm scents of spices but also satisfy your cravings for all things pumpkin.
Searching for the perfect baked treat to enjoy with family and friends? If so, look no further than this Pumpkin Bundt Cake with Cinnamon Sugar Glaze prepared with fresh ingredients, such as cake flour, cinnamon, pumpkin puree, nutmeg, and more! It’s easy to make and perfect to prepare when hosting loved ones!
Pumpkin Bundt Cake
I don’t know about you, but I’m a huge fan of bundt cakes. There’s something so enjoyable about the taste and texture of these baked desserts. Of course, I have my favorite recipes, and this so happens to be one of them. The Pumpkin Bundt Cake with Cinnamon Sugar Glaze will melt in your mouth and tingle your senses with flavors that work well together. So, if you love cinnamon sugar, pumpkin spice, and cake, you definitely want to try this dessert!
Why You’ll Love This Pumpkin Cake with Glaze
- Fresh Taste – Because you’re preparing the cake from scratch, it’ll naturally have a fresh taste that is far better than anything a store sells!
- Easy to Make – It’s not challenging to combine these ingredients and whip this bundt cake up.
- Super Delicious – As long as you like pumpkin-flavored goodies, you can expect to fall in love with the flavor of this cake!
Pumpkin Bundt Cake with Cinnamon Glaze Recipe Ingredients
- Cake Flour – Use this as one of two different types of flour you’ll combine to prepare the cake.
- Flour – In addition to cake flour, you’ll need traditional flour.
- Cinnamon – Add notes of cinnamon to your cake for a touch of spice that pairs well with the pumpkin.
- Brown Sugar – Give your cake a sweeter taste with the addition of brown sugar.
- Pumpkin Puree – Ditch the pumpkin pie filling and use canned pumpkin puree for this cake.
- Powdered Sugar- This is a must-have ingredient when preparing the sweet sugary glaze for your cake.
In addition to these ingredients, you’ll need several others, including milk, vanilla, sour cream, cloves, vegetable oil, and more!
Pumpkin Bundt Cake Glaze Variations
- Adjust the amount of spice added to your cake until you like the way it tastes. For example, you may want to use more cloves for a spicier touch or a bit more nutmeg for that nutty flavor.
- If you don’t like glaze, you can skip it and don’t have to add it on top of this cake. You can always replace the glaze with something else, such as whipped cream.
- Try a chocolate cinnamon sugar glaze by adding a small amount of cocoa powder to your glaze mixture. It’s delicious!
Pumpkin Bundt Cake Notes
- Grease your bundt cake pan well before adding your batter to it. If you don’t grease it, the cake will get stuck, which might create a bit of a mess for you.
- Let your cake cool on a wire rack for at least 10 minutes before you flip it over, remove it from the pan, and add your glaze on top.
- If your glaze appears to be a bit lumpy, continue mixing or even add a small amount of heavy cream to thin it out.
FAQs for Bundt Cake with Cinnamon Sugar Glaze
How can I tell when this cake is ready to come out of the oven?
Set your timer and then check your cake with a toothpick, pressing it in the center to see if anything comes out. If you have a residue left on the toothpick, continue baking the cake for a few more minutes because it’s not quite ready.
Can I use this recipe to prepare a banana bundt cake?
Yes, you can! If you prefer banana over pumpkin, you can omit the pumpkin puree and replace it with mashed ripe bananas.
Do I add the glaze to the cake while it’s still hot?
No, wait for the cake to cool down before drizzling your glaze on top. You can begin preparing the glaze while it’s cooling.
But wait, it gets even better! This Pumpkin Bundt Cake is truly elevated with a delectable Cinnamon Sugar Glaze that cascades down the sides, adding a sweet touch and a subtle crunch. The glaze is a match made in dessert heaven, complementing the earthy flavors of pumpkin and spices with its caramel-like taste.
As you take that first bite, you’ll experience the magic of fall on your taste buds. The combination of moist cake, warm spices, and the irresistible glaze will surely make this Pumpkin Bundt Cake the star of any gathering or a sweet treat for a cozy night in.
This recipe is surprisingly easy to make. With just a few simple ingredients and a little bit of love, you’ll have a dessert that will impress even the most discerning pumpkin enthusiasts. So grab your apron, preheat that oven, and get ready to embark on a culinary adventure!
Whether you enjoy this Pumpkin Bundt Cake with Cinnamon Sugar Glaze as a showstopper dessert for your Thanksgiving feast or as a delightful afternoon pick-me-up with a cup of hot apple cider, it’s a baked treat that will truly capture the essence of fall in every bite.
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Pumpkin Bundt Cake with Cinnamon Sugar Glaze
Ingredients
Cake:
- 2 cups flour
- 1/3 cup cake flour
- 2 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 cup vegetable oil
- 1 1/3 cups brown sugar
- 3/4 cup sugar
- 3 eggs + 3 yolks
- 1 – 15 oz can pumpkin puree not pie filling
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 2 tsp vanilla
Glaze:
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 2 Tbs + 1 tsp milk
- 2 tsp vanilla
Instructions
Cake:
- Preheat the oven to 350°. Grease a bundt pan very well, then set aside. In a large mixing bowl combine flour, cake flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger and cloves. Set aside. In a separate mixing bowl combine vegetable oil, brown sugar and sugar, whisk until smooth. Add in eggs and mix to combine. Add in pumpkin puree, sour cream, buttermilk and vanilla and mix to combine. Add in the flour mixture and mix until just incorporated.
- Pour the batter into the prepared bundt pan and place into the preheated oven on the center rack. Bake for 1 hour and 11 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove from the oven and place into a wire cooling rack to cool for 10 minutes, then flip the cake pan over to unmold the cake. Allow the cake to cool completely before glazing.
Glaze:
- In a small mixing bowl combine powdered sugar and cinnamon and mix to make sure there aren’t any clumps. Add in milk and vanilla and whisk until the mixture is smooth. Drizzle over cooled cake.
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