Pumpkin Bundt Cake with Pumpkin Spice Glaze
This easy homemade Pumpkin Bundt Cake is full of pumpkin flavor with warm spices and drizzled with a pumpkin spice glaze. It's everything you want in a fall recipe.
Prep Time 30 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American
Servings 12 Slices
Calories 382 kcal
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 cups pumpkin purée (canned or cooked divided (minus 1 tbsp. for glaze)
- ½ cup milk
- ⅔ cup pecans chopped
For the Glaze
- 1 ½ cup powdered sugar
- 1 tbsp pumpkin purée
- ¼ tsp vanilla
- 4-5 tsp milk
- ½ tsp pumpkin pie spice
Sift dry ingredients together.
In a large bowl, cream butter and both sugars.
Add eggs to creamed mixture one at a time and then beat for 10 minutes.
Mix pumpkin into creamed mixture and beat until fully incorporated.
Add dry ingredients alternately with milk to the creamed mixture. Beat well
Stir in pecans.
Pour into a greased and flours 10 in. Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until done. (Times can vary due to oven temperatures.)
Cool for 10 minutes before removing from pan.
Serving: 1slice | Calories: 382kcal | Carbohydrates: 76g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 309mg | Potassium: 144mg | Fiber: 2g | Sugar: 51g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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