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Cozy One-Bowl Pumpkin Bundt Cake with Spiced Glaze

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A tender, moist pumpkin bundt cake with a perfectly spiced glaze that tastes like fall feels. This one-bowl recipe is quick, easy, and made with simple pantry ingredients for a comforting dessert that’s perfect for cozy evenings, holidays, or any occasion.

Ingredients

Scale
  • 1 ¾ cups (15 oz) canned pumpkin puree
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups powdered sugar
  • 2–3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with softened butter or non-stick baking spray, then dust with flour and tap out excess.
  2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  3. Add flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves directly into the bowl. Fold with a spatula or wooden spoon until just combined; do not overmix.
  4. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  5. Let cake cool in pan on a wire rack for 15 minutes. Invert onto a cooling rack or plate and lift pan off gently. Cool completely before glazing.
  6. For the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons heavy cream, vanilla extract, cinnamon, and salt until smooth. Add more cream if too thick, or more powdered sugar if too thin.
  7. Once cake is completely cool, drizzle glaze over top, letting it drip down sides. Let set for 10 minutes before slicing. Serve at room temperature.

Notes

For best results, use room temperature eggs and do not overmix the batter. Let the cake cool completely before glazing to prevent the glaze from melting. The cake tastes even better the next day as flavors meld. For a dairy-free version, use coconut oil and canned coconut milk. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin bundt cake, one-bowl pumpkin cake, spiced glaze, fall dessert, easy pumpkin cake, pumpkin cake recipe

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