Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
From mid-August through the holidays, regardless of the temperature outside, it's pumpkin spice season. Whether you love Ree Drummond's beloved pumpkin spice cereal treats or her famous pumpkin sheet cake, there's no shortage of pumpkin dessert recipes—and it can be hard to know where to start! Enter: this perfectly spiced, caramel-glazed pumpkin Bundt cake.
Don't be fooled by its sophisticated appearance. While it's sure to impress friends and family, both the cake and glaze are surprisingly easy to make. It's important to bring the glaze to a boil over medium-low heat so it doesn't burn on the bottom, and if you see brown bits, don't worry! Simply strain it through a fine mesh strainer before letting it cool. Bake this homemade Bundt cake for Halloween, Thanksgiving, or as a fall dessert anytime you get a hankering for some pumpkin spice goodness. A big slice is the ultimate companion to a PSL!
What's in pumpkin pie spice?
It's a mixture of cinnamon, ginger, nutmeg, allspice, and cloves, but if you find you're fresh out when it comes time to make pumpkin spice cake, simply mix up some yourself with this pumpkin pie spice recipe.
How do you keep pumpkin spice cake from sticking to the pan?
Bundt pans can be a little finicky when it comes to releasing a cake, but generously spritzing the pan with baking spray with flour works like a charm. The combination of oil and flour is key, so don't swap in regular cooking spray. Be sure to also let the cake cool in the pan for 10 minutes before you flip it out onto a cooling rack.
How do you make pumpkin spice cake from scratch?
This recipe begins by mixing together the wet ingredients, then alternating between adding small amounts of the dry ingredients and canned pumpkin. It’s important to grease the bundt pan well (so that no cake sticks in the grooves of the pan), and it's equally important to tap the pan (somewhat forcefully) against the counter to release air bubbles from the batter.
While the cake is cooling, make the glaze by simmering sweetened condensed milk and brown sugar until caramel-like and mixing in butter and vanilla. The glaze will need to cool for about 10 minutes before pouring over the cake.
Is canned or fresh pumpkin better for baking?
Rest assured, the stuff that comes out of the can is real pumpkin puree. But if you're wondering if it's worth it to roast your own pumpkin, the answer is no. Baked goods made with store-bought puree tend to have a deeper pumpkin taste. Plus, it's much more convenient.
- Yields:
- 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 30 mins
Ingredients
For the Cake:
- 2 1/2 c.
granulated sugar
- 1 c.
vegetable oil
- 3
large eggs
- 1/2 tsp.
vanilla extract
- 3 c.
all-purpose flour
- 2 tsp.
baking soda
- 1 tsp.
ground cinnamon
- 1 1/2 tsp.
pumpkin pie spice
- 1/2 tsp.
salt
- 1
15-oz. can pumpkin puree
Nonstick cooking spray with flour
For the Caramel Glaze:
- 1
14-oz. can sweetened condensed milk
- 1 c.
packed light brown sugar
- 2 tbsp.
salted butter
- 1/4 tsp.
vanilla extract
- Nutrition Information
- Per Serving (Serves 12)
- Calories686 Fat27 gSaturated fat5 gTrans fat0 gCholesterol63 mgSodium392 mgCarbohydrates103 gFiber2 gSugar79 gProtein8 gVitamin D0 mcgCalcium135 mgIron2 mgPotassium275 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350°F.
- Step 2To a large mixing bowl, add the sugar and oil. Whisk well until thoroughly mixed. Add the eggs, one at a time, whisking well after each addition. Mix in the vanilla.
- Step 3In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add the flour mixture to the wet mixture in thirds, alternating with the pumpkin puree, mixing well after each addition until the batter is smooth.
- Step 4Spray the inside of a 12-cup Bundt pan with nonstick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8 to 10 times to remove any air bubbles in the batter. Bake 60 to 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely.
- Step 5For the caramel glaze: In a medium saucepan, add the condensed milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer until the sugar is melted and mixture has thickened, 5 to 7 minutes, stirring frequently. Remove from the heat and stir in the butter and vanilla. Let cool for 6 to 10 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.
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