Pumpkin Spice Bundt Cake
Enjoy this moist Bundt cake filled with real pumpkin puree and pumpkin pie spice that gets coated in a light powdered sugar glaze.
Servings: 12 servings
For the cake:
- 3 cups all-purpose flour
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 TBSP pumpkin pie spice
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 large eggs at room temperature
- 1 cup neutral oil such as canola
- 15 ounces pumpkin puree from 1 can
- 2 tsp. vanilla extract
For the glaze:
- 2 cups powdered sugar
- 1 ½ TBSP milk
- 1 tsp. vanilla extract
For the cake:
Preheat oven to 350 degrees. Spray a 10 cup Bundt pan with baking spray and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, blend together the brown sugar, granulated sugar, eggs, and oil until pale and thick, about 5 minutes.
Scrape down the bowl and stir in the vanilla and the pumpkin puree until smooth.
Gently mix the dry ingredients into the wet until just combined.
Pour the batter into the prepared pan and bake in preheated oven for 45 – 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove cake from oven and allow to cool in pan on wire rack for 10 minutes before flipping the cake over and out of the pan. Cool the cake completely.
- Cake can be stored in an airtight container for up to four days.
Serving: 1slice | Calories: 498kcal | Carbohydrates: 74g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 287mg | Potassium: 154mg | Fiber: 2g | Sugar: 47g | Vitamin A: 5594IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg