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Easy One-Bowl Pumpkin Bundt Cake with Spiced Glaze

one-bowl pumpkin bundt cake - featured image
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A simple, one-bowl pumpkin bundt cake with a warm spiced glaze. Perfect for fall gatherings or a cozy weeknight treat, this cake is moist, tender, and full of pumpkin flavor.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz / 425g) pumpkin purée
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • For the Spiced Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of ground nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or nonstick spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add pumpkin purée, oil, eggs, vanilla, and milk. Stir with a whisk until just combined; do not overmix. A few small lumps are fine.
  4. Pour batter into the prepared bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  5. Bake for 40 to 45 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed.
  6. Let the cake cool in the pan on a wire rack for 15 minutes. Then invert onto a cooling rack or plate and lift off the pan. Cool completely, about 1 hour.
  7. 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 thick but pourable.
  8. Once the cake is completely cool, drizzle the glaze over the top. Let set for 10 minutes before slicing.

Notes

For best results, use 100% pumpkin purée, not pumpkin pie filling. Grease the pan well to prevent sticking. Let the cake cool completely before glazing. The cake tastes even better the next day.

Nutrition

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

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