It’s the last day of August and this weekend is Labor Day, the unofficial end to summer. I always quite disliked August and Labor Day for that reason. As a school aged child, it meant returning to the every day grind that I so disliked. Then as an adult, it meant fall (which in Michigan exists for typically a day or two) and then winter. When I was a kid the whole school thing distracted me from the weather thing.
Sure I liked boots and sweaters and pumpkin and certainly Christmas, but not at the cost of school or a foot of snow, unless of course that meant no school.
Living in Florida things are quite different. I haven’t dreaded summer by any means but it’s hot. Like really really really hot. And oh yeah really really really humid. In ways I am not sure I have experienced before. I still do things and have even enjoyed some time outdoors when I later learned the heat index was hanging around 107 degrees.
But now, I am unabashedly looking forward to fall and winter. Bring on the bright blue skies and signature Florida breeze. The long walks in hoodies and the cozy sweaters. I am ready!
That means I am equally ready for pumpkin spice and everything nice, especially in this classic bundt cake. I mean look at that golden brown exterior and fluffy, tender interior. Not to mention the glaze with a little too much cinnamon, which in reality is exactly the right amount. It is heavenly and addictive and maybe the best pumpkin treat I have ever had.
For the first time I smile as I bid summer adieu and welcome fall 🙂Print
Tender and fluffy spiced pumpkin bundt cake with a flavorful glaze to soak into every nook and cranny.
1 15 ounce can pumpkin puree
¾ cup granulated sugar
¾ cup packed light brown sugar
4 large eggs
1 cup olive oil
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground clove
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
2 cups confectioners’ sugar
2 teaspoons ground cinnamon
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
2–4 tablespoons almond milk
Make the cake. preheat oven to 350 degrees F. Oil and lightly flour a bundt pan.
In a large bowl whisk or stir together pumpkin, sugars, eggs, oil, and vanilla. Stir in the flour, baking soda, spices, and salt until just combined. Pour into the prepared pan and smooth into an even layer. Bake about an hour until a skewer, cake tester, or knife comes out clean or with a few crumbs.
Cool in the pan about 15 minutes, before carefully loosening with a thin knife and inverting onto a serving plate. Cool completely.
Once the cake is cool, make the glaze. In a medium bowl, whisk together the sugar, cinnamon, syrup, and vanilla. Whisk in enough milk so that the glaze is able to be drizzled but isn’t too thin. Drizzle over the cake, allowing to run over the sides and into the inside hole. Allow to set about 15 minutes before cutting and serving.
Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Chelsea’s Messy Apron
- Prep Time: 20 minutes
- Cook Time: 1 hour