Pumpkin Bundt Cake with Cinnamon Glaze
Bundt cakes became popular in the 1950s and 1960s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Pumpkin Bundt Cake with Cinnamon Glaze
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
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In a large bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
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Pour the batter into the prepared bundt cake pan and smooth the top.
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Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
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In a small saucepan, melt the butter over low heat. Remove from heat and stir in the powdered sugar, milk, vanilla extract, and cinnamon until smooth.
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Drizzle the cinnamon glaze over the cooled cake.
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Allow the glaze to set for 20 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
