Magnificent Cinderella Pumpkin Bundt Cake Recipe
Indulge in the enchanting flavors of fall with a recipe fit for a fairytale feast – the Magnificent Cinderella Pumpkin Bundt Cake.
As the autumn air has cooled and the days are growing shorter, it’s time to bake some pumpkin goodness in the kitchen.
With its rich, spiced pumpkin flavor, yummy glaze, and an artistic design that resembles a plump pumpkin straight out of a fairytale, this pumpkin cake recipe promises to be the perfect addition to your Thanksgiving menu.
Prepare to embark on a culinary adventure as we unlock the secrets to creating this truly magnificent dessert that will leave your guests spellbound.
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SUPPLIES NEEDED TO MAKE A CINDERELLA CAKE RECIPE
- Large bowl
- wire rack
- Two bundt cakes
- Small bowl
- Real pumpkin stems
- Mixing spoon
DRY INGREDIENTS
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp espresso powder
- 1 tsp salt
- 3/4 cup unsalted butter 170g, melted
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
WET INGREDIENTS
- 14 oz pumpkin purée (not pumpkin pie filling)
- 3 large eggs at room temperature
SWEET SUGAR GLAZE INGREDIENTS
- 5 cups powdered sugar, sifted
- 6 Tbsp milk
HOW TO MAKE PUMPKIN BUNDT CAKE WITH A SWEET GLAZE
You will need to make two of these cakes to make the entire pumpkin as I did.
PREPARE THE CAKE BATTER
1. Preheat oven to 350F and grease & flour two large bundt pans.
2. Make the flour mixture by combining the flour, pumpkin pie spice, espresso powder, baking powder, and salt in a medium bowl.
3. Whisk together the sugars, melted butter, pumpkin, and eggs.
4. Combine the egg mixture with the flour mixture until well-mixed.
5. Dust the inside of the greased bundt pan with flour.
5. Bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
6. Cool the cake in the pan on a wire rack for 30 minutes, then turn it onto a wire rack or a cake plate to cool completely.
MAKE THE SUGAR GLAZE
1. In a large measuring cup or bowl, whisk the powdered sugar and milk together until thoroughly combined (use a fork). The glaze should be thick and free of clumps.
ASSEMBLING THE CAKE AND GLAZE
1. Trim off any domes or bumps on the bottoms of the bundt cakes so you can stack them evenly.
2. Glaze one of the bundt cakes using a spoon to make sure the entire cake is covered on the outside. (I added more glaze to the inside once both cakes were assembled).
3. Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
4. Invert the glazed cake so the flat side is up.
5. Pour some glaze over the flat part of the cake and spread evenly.
6. Place the second bundt cake on top of the first bundt cake to create a pumpkin shape.
7. Pour the glaze over the top of the cake, moving it with a spoon to cover the entire cake.
8. Allow the glaze to set.
STYLING YOUR CAKE
- I put a small juice glass in the center of the cakes (upside down) and poured some glaze on it to hold the stem of the pumpkin in place.
- Place the cake on a beautiful cake stand and decorate it with some fall leaves.
- Cut and serve with vanilla ice cream and a cup of coffee.
Print the Recipe – Cinderella Pumpkin Bundt Cake
Cinderella Pumpkin Bundt Cake
Indulge in the enchanting flavors of fall with our Cinderella Pumpkin Bundt Cake. This magical dessert combines the rich, earthy notes of pumpkin puree with warm spices. Crowned with a velvety glaze that adds a touch of sweetness and elegance, this cake is a true showstopper at any gathering.
Ingredients
- • 2 1/2 cups all-purpose flour
- • 2 tsp baking powder
- • 2 tsp pumpkin pie spice
- • 2 tsp espresso powder
- • 1 tsp salt
- • 3/4 cup unsalted butter 170g, melted
- • 1 cup granulated sugar
- • 1 cup light brown sugar packed
- • 14 oz pumpkin puree 398ml, not pumpkin pie filling
- • 3 large eggs at room temperature
- Sugar Glaze:
- • 5 cups powdered sugar
- • 6 Tbsp milk
Instructions
1. Preheat oven to 350F and grease & flour two 6-cup Bundt pans
2. Whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt in a medium bowl
3. Whisk together sugars, melted butter, pumpkin, and eggs.
4. Combine wet and dry ingredients until well mixed.
5. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
6. Cool the cakes in the pans on a wire rack for 10 minutes, then turn them onto wire racks to cool completely.
Make Sugar Glaze
1. In a large measuring cup or bowl, whisk together the sugar and milk until thoroughly combined (use a fork). The glaze will be thick.
Assembling and frosting the cake
1. Trim off any domes or bumps on the bottoms of the Bundt cakes so you can stack them evenly.
2. Glaze one of the bundt cakes using a spoon to make sure the entire cake is covered on the outside.
3. Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
4. Invert the glazed cake so the flat side is up.
5. Pour some glaze over the flat part of the cake and spread evenly.
6. Place the second bundt cake on top of the first bundt cake to create a pumpkin shape cake.
7. Pour the glaze over the top of the cake, nudging it with a spoon to cover the entire bundt cake.
8. Allow the glaze to set.
9. I put a small juice glass in the center of the cakes (upside down) and poured some glaze on it to hold the stem of the pumpkin in place.
10. Cut and serve with vanilla ice cream.
I hope you give this delectable cake a whirl for your upcoming gathering. It will certainly make a statement on your table.
SHOP THE POST
You can do so many things with a Cinderella Pumpkin, from growing them to cooking with pumpkin and decorating with them.
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What a UNIQUE idea for a bundt cake, Wendy!
We will be featuring you starting Wednesday at the Creative Crafts Linky Party! Pinned and shared!
Creatively, Beth
Thank you so much Beth, I appreciate the share.
Oh my goodness. This looks almost too pretty to eat! love anything baked with pumpkin and can’t wait to try your recipe, Wendy. Thanks for sharing!
Thank you, Jen. Trust me, you will want to eat it! :)))
Wendy this is stunning!! I’m saving this for Thanksgiving! And I’m also going to feature in my weekly Nesting post this Sunday as well 🙂
Oh, sweet Nicolle, you are a doll!!! Thank you so much. Have a wonderful weekend.
Bundt cakes bring back the happiest memories for me, Wendy, so I am tickled pink to try your recipe. I love anything with pumpkin especially this time of year! Hugs, CoCo
Awh that is so nice to hear. I, too, grew up on bundt cakes and still love to make them.
Have a wonderful weekend, CoCo.
This is such a pretty cake, Wendy! And it looks delicious! Perfect for Thanksgiving dessert!
Thank you Missy!
My goodness, who would have thought to put two bundt cakes together to create a pumpkin, other than you Wendy. My jaw dropped when I saw it, and thought oh, my goodness, this would be adorable for Thanksgiving Day! I just inherited a bundt cake pan that was my great-grandmother’s. I am kind of excited to see what I can make with it, but it is a square one, darn it. Oh well, I can still give your cake a try. Hope you are doing well!
Thank you, Cara. You can always make a square pumpkin or just half of a pumpkin! I love bundt cakes
as there are so many different ways to make them. I hope all is going well with the clean out of the house.
what a totally amazing presentation and looks so delicious!! Thanks for sharing this recipe. pumpkin bread/cake is one of my absolute favorites for fall.
Thank you Debra. I am glad you enjoyed this recipe.
This looks amazing Wendy! I love the idea of the stem! Such a great addition to your pumpkin cake!
Thank you, Susan! I love a pretty cake on the table.
My mouth is watering as I am drinking my cup of coffee. That cake would taste good right now. You always have the best recipes to share.
Oh my goodness! This looks amazing! I’ve never thought about adding espresso powder to a pumpkin dessert, but I bet it’s delicious!
This looks so pretty!! I love any type of spice cake too.
Thank you, Jennifer. I love a good spice cake as well.
This is amazing! I thought it was a ceramic pumpkins when I saw it on Instagram. Questions … did you have to slice anything from the bottom (top) of each cake to get them to sit together so nicely. And, what did you use for the stem? I love this and want to make it! xo
Hi Juliet,
Thank you so much for your sweet comments. I wrote in the blog post(I think) that you need to slice the bottom part of each cake off to make it flat on the bottom. (more for you to eat)
I used a naturally dried pumpkin stem from a pumpkin. I always take them off of my pumpkins every year and save them. However, I know you can buy them on Etsy, or you can
see if you can find one at the pumpkin patch. I tend to find them all over at the pumpkin patches.
I put a small juice glass in the center of the cakes (upside down) and poured some glaze on it to hold the stem in place.
It certainly was not perfect, but it looked good enough! :))) Let me know how you like it. It is heavier than your average cake, more like a pumpkin bread, so the ice cream is really good with it. Enjoy
Also, if you need a stem, I can always mail you one :)))
Want to try this! I can’t think of a better cake to eat with a cup of freshly ground coffee! Perfect for fall! Thank you for the recipe. Great job, my friend! ~Missy
Thank you, Missy! It is delicious… I am not the recipe queen, so I cannot take credit for that.
I am the baker and my husband is the cook! I love your style and yes I have two Bundt cake pans! Where did you find the beautiful dish your cake slice is on? So pretty!
Hi Maureen, so happy to hear I am not the only one who only does the baking!
The wooden plate is a vintage cake plate I have had for years. I am a big fan of estate sale
shopping and that is where I purchase a lot of my treasures.