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Light One-Bowl Pumpkin Bundt Cake with Spiced Glaze

pumpkin bundt cake - featured image
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A tender, moist, and surprisingly light pumpkin bundt cake that comes together in one bowl with no mixer needed. Topped with a warm spiced glaze, it’s the perfect easy dessert for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the Spiced Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg, freshly grated if possible

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with softened butter and dust with flour.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk. Whisk gently from the center outward until just combined; do not overmix. A few small lumps are okay.
  4. Use a rubber spatula to fold the batter a few times, scraping the bottom of the bowl to ensure everything is incorporated.
  5. Pour batter into the prepared Bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 40-45 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  7. Let the cake cool in the pan for 15 minutes. Place a cooling rack on top, flip the pan over, and gently lift the pan off. Let the cake cool completely on the rack, about 1 hour.
  8. While the cake cools, make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla, cinnamon, and nutmeg. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable (like honey).
  9. Once the cake is completely cool, place it on a serving plate. Drizzle the glaze over the top, letting it cascade down the sides. Let the glaze set for 10-15 minutes before slicing.

Notes

Don’t overmix the batter to avoid a dense cake. Grease the Bundt pan thoroughly to prevent sticking. Room temperature ingredients blend more evenly. Check for doneness at 38 minutes to avoid overbaking. Let the cake cool completely before glazing. The cake tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://freshforkful.com/light-one-bowl-pumpkin-bundt-cake-with-spiced-glaze/