Pumpkin Spice Bundt Cake

 remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Thawing in the refrigerator helps maintain the cake’s texture and flavor. After the cake has thawed, you can apply the frosting or glaze as desired. Make sure the cake is at room temperature or slightly chilled before adding the frosting or glaze.

Pumpkin Spice Bundt Cake

PREP TIME20MINUTES MINS

COOK TIME55MINUTES MINS

COOLING TIME30MINUTES MINS

TOTAL TIME1HOUR HR 45MINUTES MINS

Pumpkin Spice Bundt Cake is a moist, spiced cake bursting with pumpkin flavor, then topped with a sweet maple glaze and a delightful crunch from pecans. Add it to your Thanksgiving menu or enjoy a slice with a hot cup of coffee on a cool, crisp Autumn day!

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Ingredients

▢2 cups (400 g) granulated sugar▢1 cup (2 sticks / 227 g) unsalted butter, softened▢4 large eggs, room temperature▢1 cup (245 g) pure pumpkin▢1 cup (230 g) sour cream, room temperature▢2 teaspoons vanilla extract▢3 cups (375 g) all-purpose flour▢2 teaspoons baking soda▢1 teaspoon kosher salt▢1 teaspoon ground cinnamon▢1 teaspoon ground nutmeg▢½ teaspoon ground ginger▢½ teaspoon ground cloves

Glaze

▢¼ cup (½ stick / 57 g) unsalted butter▢3 tablespoons maple syrup▢3 tablespoons heavy whipping cream▢½ cup (62.5 g) confectioners' sugar▢3 tablespoons finely chopped pecans, optional

Instructions

Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter on low speed until light and fluffy.

Add eggs, one at a time, mixing well after each addition.

Add the pumpkin, sour cream, and vanilla, mixing until combined.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

With the mixer on low, gradually add the flour mixture, mixing until just combined.

Pour batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.

Allow to cool for about 15-20 minutes in the pan and then invert it onto a serving plate to cool completely before adding the glaze.

Glaze

In a small saucepan over medium heat, combine butter, maple syrup, and heavy cream. Bring to a boil. Continue to boil for 1 minute.

Remove from heat. To the hot mixture, add the confectioners' sugar. Whisk until smooth. Let the glaze cool for 25-30 minutes, or until slightly thickened.

Drizzle the glaze over the cooled cake. Sprinkle with pecans, if using.

Slice, serve, and enjoy.