Growing up, autumn was always a magical time filled with vibrant colors, cozy sweaters, and the warm scent of spices wafting through the kitchen. As a child, I would help my mom in the kitchen, eagerly mixing ingredients and sneaking tastes of her pumpkin desserts. Inspired by those cherished memories, I created this Pumpkin Bundt Cake recipe. I wanted to capture the essence of fall in every bite while ensuring it was easy enough for anyone to make. With its rich pumpkin flavor and luscious dulce de leche icing, this cake brings the joy of the season to your table.
What You’ll Need
Flour: All-purpose flour works best for this cake, providing the perfect texture. Baking Powder & Baking Soda: These leavening agents help the cake rise and stay fluffy. Spices: A blend of cinnamon, ginger, nutmeg, and allspice gives this cake its warm flavor. Butter & Oil: Using both melted butter and neutral oil adds moisture and richness. Eggs: They bind the ingredients together and create a light texture. Sugars: Dark brown sugar adds depth, while granulated sugar contributes sweetness. Pumpkin Puree: This is the star ingredient, delivering flavor and moisture.
Vanilla Extract: It enhances the overall flavor of the cake. For substitutions, you can use coconut oil instead of neutral oil or substitute some of the all-purpose flour with whole wheat flour for a heartier texture.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Start by preheating your oven to 350°F (175°C). This ensures even baking. Then, grease and flour your bundt pan thoroughly. This step is crucial to prevent the cake from sticking. Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl. This helps distribute the leavening agents and spices evenly. Blend melted butter, neutral oil, and both sugars in a large mixing bowl. Then, add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until well-mixed. This adds moisture and flavor to the batter. Gradually fold the dry ingredients into the wet mixture. Be gentle to avoid overmixing, which can make the cake dense. Pour the batter into the prepared bundt pan and bake for 50–60 minutes. Let the cake cool in the pan for about 15 minutes, then gently flip it onto a wire rack to cool all the way. In a small saucepan on low heat, mix together the dulce de leche, butter, vanilla, and a pinch of salt. Keep stirring until everything is smooth and warmed up. Let the glaze cool until it thickens to your preferred consistency. You want it to be pourable, but not so thin that it just runs off the cake. Once the cake has cooled completely, drizzle the warm dulce de leche icing on top. Let it set for a few minutes before serving, and enjoy! Slice up the cake, serve it up, and enjoy the delicious pumpkin flavor topped with that sweet, caramel-like icing! Freezing: Slice the cake and wrap it tightly in plastic wrap before placing it in the freezer. It can last for up to 3 months. Just remember to thaw it in the fridge overnight before serving! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
