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A "bite" of Pumpkin Bundt Cake on a fork with the cake slice in the background on a white plate.

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
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 382 kcal

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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.

For the Glaze

  • Mix all ingredients together until smooth.

Nutrition

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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