I still remember the first time I made The Great Pumpkin Bundt Cake. It was a crisp fall afternoon, and my kitchen was filled with the warm, spicy scent of pumpkin and cinnamon. I was trying to impress friends for a small gathering, and when I pulled the cake out of the oven, I was amazed by its beautiful golden color. As we sat around the table, every bite sparked joyful conversation about fall traditions and favorite desserts. Those memories make this recipe a treasure in my collection. Whether it’s for a holiday celebration or a cozy night in, this cake brings a slice of autumn delight to any occasion.
This recipe is not just about vibrant flavors; it’s also easy to make. With a simple mix of ingredients and minimal fuss, you’ll create a stunning dessert that looks as good as it tastes. The combination of pumpkin and spices offers a comforting taste that warms everyone’s hearts. So why not roll up your sleeves and indulge in this delightful treat?
Why You’ll Love This Recipe
The Great Pumpkin Bundt Cake is the perfect blend of moistness and flavor, enriched by pumpkin puree and spices. Its eye-catching decoration with orange buttercream and a chocolate-dipped ice cream cone will charm not only your taste buds but also your guests. Plus, it’s a fantastic way to embrace the fall season!
How to Make The Great Pumpkin Bundt Cake
Ingredients
- 2 cups Golden Wheat Flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- Orange American buttercream (for frosting)
- Chocolate-dipped ice cream cone (for stem decoration)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 6-inch Bundt pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree.
- In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the two prepared Bundt pans.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for about 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, frost with orange American buttercream and place a chocolate-dipped ice cream cone on top to create the pumpkin stem.
Tips to Make The Great Pumpkin Bundt Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter; just combine until you see no dry flour.
- Use fresh pumpkin puree for a richer flavor or canned pumpkin if you’re short on time.
How to Serve The Great Pumpkin Bundt Cake
Serve this cake as a centerpiece at your next gathering. It can be sliced and served plain or with whipped cream on top for an extra treat. It’s also perfect with a side of hot coffee or spiced cider to enhance those fall vibes.
How to Store The Great Pumpkin Bundt Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week. You can also freeze it for up to three months; just make sure to thaw it overnight in the fridge before serving.
Variation
For a twist, try adding chocolate chips to the batter for an extra indulgent treat. You can also swap out the pumpkin for applesauce for a different but equally delicious flavor.
FAQs About The Great Pumpkin Bundt Cake
1. Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin puree works wonderfully, just ensure it’s well-drained to avoid excess moisture.
2. How can I make this cake gluten-free?
You can substitute the golden wheat flour with a gluten-free flour blend to make it gluten-free.
3. Can I make this cake in advance?
Absolutely! The cake can be baked ahead of time, wrapped, and stored. Just frost it the day you plan to serve it.
4. What can I use if I don’t have pumpkin pie spice?
If you don’t have pumpkin pie spice, you can create your own by combining cinnamon, nutmeg, and ginger.
The Great Pumpkin Bundt Cake
A moist and flavorful cake that combines pumpkin puree and spices, perfect for autumn gatherings and celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups Golden Wheat Flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- Orange American buttercream (for frosting)
- Chocolate-dipped ice cream cone (for stem decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 6-inch Bundt pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in eggs one at a time, mixing well after each addition.
- Stir in pumpkin puree.
- In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the two prepared Bundt pans.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in pans for about 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, frost with orange American buttercream and place a chocolate-dipped ice cream cone on top to create the pumpkin stem.
Notes
For richer flavor, use fresh pumpkin puree. Ensure butter is softened to room temperature for easier mixing. Store in an airtight container at room temperature for up to three days or in the fridge for up to a week.
