thepioneerwoman4.2
Pumpkin Spice Cake
Welcome fall by baking a cozy pumpkin spice Bundt cake. This super moist autumn dessert recipe has the dreamiest caramel glaze drizzled on top.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 15 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 350°F.
2
To a large mixing bowl, add the sugar and oil. Whisk well until thoroughly mixed. Add the eggs, one at a time, whisking well after each addition. Mix in the vanilla.
large eggs3
3
In a medium bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Add the flour mixture to the wet mixture in thirds, alternating with the pumpkin puree, mixing well after each addition until the batter is smooth.
pumpkin puree1 (15-oz.) can
4
Spray the inside of a 12-cup Bundt pan with nonstick baking spray with flour, then pour the batter into the pan. Place a folded kitchen towel on the counter and tap the pan (use some force!) on the towel 8 to 10 times to remove any air bubbles in the batter. Bake 60 to ⏱️ 65 minutes or until a wooden pick inserted into the center comes out clean. Let cool in the pan for ⏱️ 10 minutes then place a wire cooling rack over the pan and flip to remove the cake. Let cool completely.
5
For the caramel glaze: In a medium saucepan, add the condensed milk and sugar and cook over medium-low heat until it comes to a boil, stirring constantly. Reduce the heat to low and simmer until the sugar is melted and mixture has thickened, 5 to ⏱️ 7 minutes, stirring frequently. Remove from the heat and stir in the butter and vanilla. Let cool for 6 to ⏱️ 10 minutes, stirring frequently. The icing is ready when it makes thick ribbons when drizzled (it will still be warm). Drizzle it all over the cake. Let the glaze cool completely before cutting.
Nutrition Facts
calories
686 Calories
fat Content
27 g
fiber Content
2 g
sugar Content
79 g
sodium Content
392 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
63 mg
carbohydrate Content
103 g
saturated Fat Content
5 g
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