Print

Pioneer Woman Pumpkin Bundt Cake

Pioneer Woman Pumpkin Bundt Cake - recipe card
Print Recipe

This moist and warmly spiced pumpkin bundt cake is a celebration of autumn, featuring a tender crumb and a rich maple glaze. The combination of pumpkin puree and buttermilk ensures a velvety texture, while cinnamon, nutmeg, and cloves deliver classic fall flavor.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour, plus more for the pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • For the glaze: 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon maple extract
  • 2 tablespoons (30ml) whole milk, or as needed

Instructions

  1. Preheat your oven to 350°F (177°C). Generously grease a 10-cup bundt pan with softened butter or non-stick baking spray, ensuring every crevice is coated. Dust with a few tablespoons of flour, then tap out the excess; this prevents the finished cake from sticking.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside; this evenly distributes the leaveners and spices so the cake rises uniformly and has a consistent flavor.
  3. In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed to ensure no lumps remain.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape the bowl again, then beat for an additional minute until the mixture is pale and aerated; this step builds the structure of the cake.
  5. With the mixer on low speed, add the pumpkin puree and vanilla extract, mixing until just combined. The batter will look slightly curdled at this stage, but that is perfectly fine—the buttermilk will bring it together.
  6. Add the dry flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Begin with half the flour, mix gently, then pour in the buttermilk and mix, then add the remaining flour. Mix only until no streaks of flour remain; overmixing will develop gluten and make the cake dense.
  7. Use a rubber spatula to fold the batter a few times from the bottom up, ensuring the ingredients are evenly incorporated and no unmixed pockets remain. The batter should be thick and smooth.
  8. Carefully spoon the batter into the prepared bundt pan and smooth the top with an offset spatula. Tap the pan on the counter several times to release any large air bubbles trapped in the batter.
  9. Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean and the top of the cake is a deep golden brown and springs back when lightly pressed. The internal temperature of the cake should read between 200°F and 210°F (93°C to 99°C) on an instant-read thermometer.
  10. Cool the cake in the pan on a wire rack for 15 minutes. This brief resting period allows the cake to set and pull away from the pan slightly, making it easier to unmold without tearing.
  11. Invert the cake onto a serving platter while it is still warm. If the cake sticks, gently shake the pan or run a thin knife around the edges between the cake and the pan to release it. Allow the cake to cool completely, about 1 to 2 hours, before glazing.
  12. While the cake cools, prepare the glaze: in a small bowl, whisk together the powdered sugar, maple extract, and 1 tablespoon of milk. Add additional milk, one teaspoon at a time, until the glaze is pourable but thick enough to coat the back of a spoon.
  13. Once the cake is completely cool, drizzle the glaze evenly over the top of the bundt, letting it cascade down the sides. Let the glaze set for 10 minutes before slicing.
  14. Slice and serve. For the best texture, let sliced cake sit at room temperature for 10 minutes. Store any leftovers in an airtight container.

Notes

Store the glazed cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap unglazed cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze before serving. If reheating individual slices, warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 15 seconds.

Nutrition

Keywords: pumpkin bundt cake, bundt cake, pumpkin dessert, fall baking, spiced cake, maple glaze, homemade cake, autumn recipe, pumpkin cake, easy bundt cake, moist pumpkin cake, pioneer woman

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-bundt-cake-recipe/