Fall is the perfect time for gatherings, and there's nothing quite like an Easy Pumpkin Bundt Cake to bring everyone together. I remember my son, Jake, helping me mix the batter while we chatted about his day. This cake is a delightful twist on traditional pumpkin desserts, making it a must-try for your Thanksgiving table.
Table of Contents
Why You’ll Love It
- It’s super easy to make, perfect for busy days.
- The flavors of pumpkin and spices are so comforting.
- It looks beautiful on any dessert table.
Pure Comfort
This cake is pure comfort food. The warm spices and moist texture make it a cozy treat that everyone will love.
What You Need
- 1 1 box yellow cake mix (15.25 oz) – You can use any brand you like.
- 1 1 cup canned pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1/2 1/2 cup vegetable oil – Can substitute with melted coconut oil.
- 3 3 large eggs – Room temperature helps with mixing.
- 1 1 tsp ground cinnamon – Feel free to add more if you love cinnamon.
- 1/2 1/2 tsp ground nutmeg – Freshly grated nutmeg adds a nice touch.
- 1/4 1/4 tsp ground ginger – You can skip this if you prefer.
- 1/4 1/4 tsp salt – Balances the sweetness.
- 1 1 cup powdered sugar – For the glaze.
- 2 2 tbsp milk – Adjust for desired glaze consistency.
Time to Cook
Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour 5 minutes | Difficulty: Easy | Make-Ahead: Yes, you can bake it a day in advance.
Steps to Make It
- Preheat your oven to 350°F. This helps the cake rise beautifully. Grease and flour a bundt pan to prevent sticking later.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, and eggs. Use a hand mixer to blend until the mixture is smooth and well combined, about 2 minutes.
- Add in the cinnamon, nutmeg, ginger, and salt. Mix until the spices are evenly distributed, and you can smell that warm aroma filling your kitchen.
- Pour the batter into the prepared bundt pan. Use a spatula to spread it evenly, ensuring it fills all the nooks and crannies of the pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean. The top should be lightly golden and spring back when touched.
- Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together the powdered sugar and milk until smooth. Drizzle it over the cooled cake for a sweet finish.
- Slice and serve this delightful cake at your gathering. It pairs perfectly with coffee or tea!
Make It Perfect
- For a richer flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
- If you want a spicier kick, increase the ginger to 1/2 tsp.
- Make sure to cool the cake completely before adding the glaze to avoid it melting away.
Mix It Up
- Try adding chocolate chips for a chocolate-pumpkin twist.
- Substitute half of the pumpkin with applesauce for a lighter version.
Perfect Partners
- Serve with whipped cream for extra indulgence.
- Pair with a scoop of vanilla ice cream for a delightful dessert.
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FAQs
Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it covered at room temperature.
How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
What can I substitute for pumpkin puree?
You can use mashed sweet potatoes or applesauce as a substitute.
Is this cake good for Thanksgiving?
Definitely! This Easy Pumpkin Bundt Cake is perfect for Thanksgiving gatherings.
Conclusion
This Easy Pumpkin Bundt Cake is a fantastic addition to your fall gatherings. With its warm flavors and lovely presentation, it's sure to be a hit at any Thanksgiving table. So, gather your loved ones and enjoy this delightful treat together!
Easy Pumpkin Bundt Cake for Fall Gatherings
Equipment
- Oven
- bundt pan
- Mixing Bowl
- Hand mixer
- Spatula
- Wire rack
- Whisk
Ingredients
Main
- 1 box 15.25 oz yellow cake mix any brand
- 1 cup canned pumpkin puree use pure pumpkin, not pumpkin pie filling
- 1/2 cup vegetable oil can substitute with melted coconut oil
- 3 large eggs room temperature
- 1 tsp ground cinnamon adjust to taste
- 1/2 tsp ground nutmeg freshly grated preferred
- 1/4 tsp ground ginger optional
- 1/4 tsp salt balances sweetness
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze consistency
Instructions
- Preheat oven to 350°F and grease and flour a bundt pan.
- In a large mixing bowl, combine cake mix, pumpkin puree, vegetable oil, and eggs; mix until smooth.
- Add cinnamon, nutmeg, ginger, and salt; mix evenly.
- Pour batter into bundt pan and spread evenly.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool cake in pan 10 minutes, then invert onto wire rack to cool completely.
- Whisk powdered sugar and milk until smooth; drizzle over cooled cake.
- Slice and serve with coffee or tea.