Pumpkin Spice Bundt Cake With Glaze Recipe

This Pumpkin Spice Bundt Cake is our family's holiday and year-round favourite. An elegant crumb, this pumpkin cake is tender, fluffy, and moist.

– ¾ cup granulated white sugar – 1 ½ cups all-purpose flour  – 3 large eggs  – 1 ½ cup pumpkin puree such as Libby’ – ⅔ cup vegetable oil – ½ cup toasted walnuts  – ¼ teaspoon salt – 1 teaspoon vanilla extract – ⅛ teaspoon ground nutmeg – 1 teaspoon ground ginger – 1 teaspoon ground cinnamon – 1 ½ teaspoon baking powder



Heat oven to 350 F. Add eggs, salt, and sugar to a large bowl or stand mixer bowl. Beat on medium speed until fluffy.

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Beat in pumpkin puree and vanilla extract on low until combined. In another large bowl, mix flour, baking powder, cinnamon, nutmeg, and ginger.

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Add dry ingredients to wet ingredients bowl in batches and beat on low until combined. A few lumps are fine. Make sure not to overmix to keep the eggs fluffy.

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Lightly butter or oil a medium bundt cake pan. Bake the pumpkin bundt batter for 35 minutes in the prepared pan.

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Rest the cake in the pan for 10 minutes. Transfer to wire rack to finish cooling. Mix the icing ingredients in a medium bowl while the cake cools.

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Pumpkin Pie Dip Recipe 

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