Ingredients
Scale
For the Cake:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1⅓ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup water
For the Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Pan:
- Preheat oven to 350°F (175°C)
- Thoroughly grease a 10-12 cup bundt pan with butter or cooking spray
- Dust with flour, tapping out excess (this prevents sticking)
Make the Cake:
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger
- In a large bowl, whisk together sugar, oil, and eggs until well combined
- Add pumpkin puree and water, mixing until smooth
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined (don’t overmix)
- Pour batter into prepared bundt pan and smooth the top
Bake:
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean
- Cool in pan for 10 minutes, then turn out onto a wire rack
- Cool completely before glazing (about 2 hours)
Make the Glaze:
- Whisk together powdered sugar, 3 tablespoons milk, and vanilla
- Add more milk if needed to reach desired consistency (should coat the back of a spoon)
- Drizzle over cooled cake
Notes
- Use real pumpkin puree – Libby’s is reliable, or make your own from sugar pumpkins
- Don’t skip the flour dusting – This is crucial for getting the cake out of the pan cleanly
- Room temperature ingredients mix better – take eggs out 30 minutes before baking
- Test for doneness – The cake should spring back lightly when touched and pull slightly from pan edges
- Cool completely – Rushing this step will make your glaze run off
- Prep Time: 15 minutes