Dessert Pumpkin Bundt Cake Contains wheat (Butter or oil), egg (eggs), milk (Butter or oil) Makes12 servingsTotal1 h 45 minDietVegetarian Keep screen on Illustration made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 19Butter or oil, and flour, for the pan2½ cups all-purpose flour1 cup packed light brown sugar1 cup granulated sugar1¾ tsp baking powder½ tsp baking soda2 tsp ground cinnamon1 tsp ground ginger¼ tsp ground nutmeg⅛ tsp ground cloves¾ tsp salt1 can (15 oz / 425 g) plain pumpkin purée4 large eggs¾ cup canola oil3 tbsp milk2 tsp vanilla extract1 cup powdered sugar, for the glaze2 tbsp milk, for the glaze½ tsp vanilla extract, for the glaze MethodHeat the oven to 375 °F with the rack in the lower middle. Grease a 10-cup Bundt pan with soft butter or oil, then dust it with flour, and tap out the extra. At this height cakes stick, so get into every ridge.In a large bowl, whisk the flour and both sugars with the leaveners, salt and all the spices.In another bowl, whisk the pumpkin, the eggs (set out for 30 minutes first), oil, 3 tbsp milk and 2 tsp vanilla until smooth.Pour the wet mix into the dry and fold until no flour shows. The batter is thick. Scrape it into the pan and level the top.Bake 50 to 60 minutes, until a toothpick comes out clean and the center reads at least 160 °F. If the top browns early, cover loosely with foil.Cool in the pan 15 minutes, then turn out onto a rack. Cool completely before glazing.Stir the powdered sugar, 2 tbsp milk and ½ tsp vanilla until smooth and thick enough to drip. Spoon over the cold cake.Cover and keep at room temperature up to 2 days; for longer, refrigerate or freeze slices. NutritionEstimatedPer slice · serving size 1 of 12Calories427Total fat15.8 gSaturated fat1.8 gSodium303 mgTotal carbohydrate67.2 gDietary fiber2.0 gTotal sugars45.4 gProtein5.3 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/pumpkin-bundt-cake
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