Pumpkin Bundt Cake with Orange Glaze

A slice of pumpkin bundt cake with icing on a white plate, a red towel in the background.

5 from 1 vote

Pumpkin Bundt Cake with Orange Glaze

This simple, moist Pumpkin Bundt Cake is bursting with cozy fall flavors and topped with a bright orange glaze. Made with real pumpkin purée, warm spices, and a hint of citrus, this cake is perfect for pumpkin season. Serve it for dessert, brunch, or anytime you want to fill your kitchen with that irresistible autumn aroma.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 340kcal

Author: Keri

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

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.

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.

*No buttermilk, no problem.
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.

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