Not everyone is a fan of pie, but they still may love pumpkin. This Pumpkin Bundt Cake with an Orange Glaze is simple, moist, and full of flavor. The pumpkin puree keeps the cake soft, while the warm spices fill the room with a cozy fall scent. This cake is a great alternative to pie for holiday gatherings, or an easy dessert for the family.
Other pumpkin recipes you might like
- All-Purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
- Butter
- Pumpkin Puree
- Eggs
- Granulated Sugar
- Brown Sugar
- Buttermilk
- Vanilla Extract
- Orange Zest and Juice
- Powdered Sugar
Recipe Directions
Preheat the oven to 350° Fahrenheit. Spray a Bundt pan with non-stick cooking spray.
In a large bowl, cream together the butter, granulated sugar, and brown sugar. Add the eggs and mix until light and fluffy.
Add the pumpkin puree, buttermilk, vanilla, and orange zest. Mix until well combined.
Lightly whisk together the flour with the baking powder, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the pumpkin mixture and stir just until combined.
Pour the pumpkin cake batter into the prepared Bundt pan, evening out the top of the batter as much as possible.
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Bake the pumpkin cake for 35 to 45 minutes, or until a toothpick comes out clean when inserted into the center.
Let the pumpkin cake cool on a wire rack for about 5 minutes, then flip the cake out of the pan. Continue to cool completely before adding orange glaze.
To make the orange glaze, add some freshly squeezed orange juice to the powdered sugar. Make the glaze as thick or as thin as you wish. It is personal preference.
Drizzle the glaze over the top of the cake. Serve after the cake has set a few minutes, or save for later.
Store the leftover cake at room temperature for up to 3 days, or refrigerate up to 5 days. Cover the cake while storing to prevent it from drying out.
Mom Tip
For an extra special treat, microwave your slice of cake for about 10 seconds before serving. Top with whipped cream or a scoop of ice cream if you wish.
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Complete Recipe
Pumpkin Bundt Cake with Orange Glaze
Ingredients
- ½ cup Butter unsalted, softened
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 4 Eggs
- 1 cup Pumpkin Puree
- ½ cup Lowfat Buttermilk *
- 2 teaspoons Vanilla
- 2 teaspoons Pumpkin Pie Spice
- 2 ¾ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Orange zest and juice
- 1 ½ cups Powdered Sugar or more if needed
Instructions
How to make the cake
- Preheat the oven to 350° Fahrenheit.
- Spray a Bundt pan with non-stick cooking spray.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar. Add the eggs and mix until light and fluffy.
- Add the pumpkin puree, buttermilk, vanilla, and orange zest. Mix until well combined.
- Lightly whisk together the flour with the baking powder, baking soda, salt, and pumpkin pie spice. Add the dry ingredients to the pumpkin mixture and stir just until combined.
- Pour the pumpkin cake batter into the prepared Bundt pan, evening out the top of the batter as much as possible.
- Bake the pumpkin cake for 35 to 45 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the pumpkin cake cool on a wire rack for about 5 minutes, then flip the cake out of the pan. Continue to cool completely before adding orange glaze.
How to make the orange glaze
- To make the orange glaze, add some freshly squeezed orange juice to the powdered sugar. Make the glaze as thick or as thin as you wish. It is personal preference.
- Drizzle the glaze over the top of the cake. Serve after the cake has set a few minutes, or save for later.
Notes
Mix ½ cup milk with 1½ teaspoons vinegar or lemon juice, let it sit for a few minutes, and you’ve got an easy substitute. In place of the orange glaze, try a simple cream cheese glaze for a richer flavor, or dust with powdered sugar for something quick and light.
Keri says