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