Cinderella Pumpkin Bundt Cake
Indulge in the flavors of fall with this delicious pumpkin spice bundt cake with a sweet frosting glaze.
Servings 8 servings
Equipment
- Large mixing bowl (for the bundt cake)
- Measuring cups
- Wooden spoon
- Whisk
- 2 bundt cake pans
- Small mixing bowl (for the glaze)
- Wire cooling rack
- Cake Stand
Ingredients
For the Pumpkin Spice Bundt Cakes:
- 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 melted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 14 oz pumpkin puree not pumpkin pie filling
- 3 large eggs at room temperature
For the Sugar Glaze:
- 5 cups powdered sugar
- 6 Tbsp milk
Instructions
Making and Baking the Cakes
- Preheat oven to 350°F. Grease & flour two 6-cup Bundt pans
- Whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt in a medium bowl
- In a separate bowl, whisk together sugars, melted butter, pumpkin, and eggs.
- Combine wet and dry ingredients until well mixed.
- Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about 40-45 mins).
- Cool the cakes in the pans on a wire rack for 10 minutes, then turn them onto wire racks to cool completely.
Making the Sugar Glaze
- 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
- Trim off any domes or bumps on the bottoms of the Bundt cakes so you can stack them evenly.
- Glaze one of the bundt cakes using a spoon to make sure the entire cake is covered on the outside.
- Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
- Invert the glazed cake so the flat side is up.
- Pour some glaze over the flat part of the cake and spread evenly.
- Place the second bundt cake on top of the first bundt cake to create a pumpkin shape cake.
- Pour the glaze over the top of the cake, nudging it with a spoon to cover the entire bundt cake.
- Allow the glaze to set.
- 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.
- Cut and serve with vanilla ice cream.
Notes
Before you get started, keep in mind that you’ll need to bake two separate bundt cakes to create the pumpkin shape. Simply double the recipe so you have enough batter for both cakes.