This pumpkin bundt cake recipe is rich, moist and filled with the fragrance and flavor of fall! With a spongy texture and a fine crumb, this pumpkin spice bundt cake is a true ode to the season.
In a separate mixing bowl, combine flour, bbaking soda, allspice and salt.
Gradually add to wet mixture alternating with pumpkin.
Pour into bundt pan and bake 65 minutes or until a toothpick comes out clean.
Cool 10 minutes and invert onto wire rack and remove bundt pan.
Combine glaze ingredients. Warm the glaze briefly in the microwave (maybe 10 seconds) to liquify, just before pouring onto cooled cake.
Notes
Don't have allspice? Substitute 1 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp ground cloves.
Bring ingredients to room temperature so that you achieve the perfect crumb.
Use full-fat ingredients for the best results (no margarine, low fat cream cheese).
Coat the pan thoroughly with butter or oil using a pastry brush or paper towel to ensure every crevice is covered. (I cannot stress this enough. Leave no crevice untouched!) Then you’ll sprinkle flour onto the pan and tap it in various directions until the pan has been covered. Tap to remove any excess so it doesn’t show on your cake.
If your cake has risen a little too high or a touch unevenly, you might want to shave it down to create a flatter surface. Feel free to eat those cake shavings!