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The Best One-Bowl Pumpkin Bundt Cake with Spiced Glaze

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A tender, moist pumpkin bundt cake made in one bowl with a spiced glaze. Perfect for fall gatherings, Thanksgiving, or cozy Sunday afternoons.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, room temperature
  • 1 (15-ounce) can pumpkin puree (about 425g)
  • 1/4 cup (60ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with non-stick baking spray that contains flour, or use butter and dust with flour.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. Add granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, buttermilk, and vanilla extract to the same bowl. Stir with a whisk or rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  4. Pour batter into prepared bundt pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  5. Bake for 50-60 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Cool in pan on a wire rack for exactly 15 minutes.
  6. Invert cake onto wire rack and cool completely, about 1-2 hours.
  7. For the glaze: In a small bowl, whisk together sifted powdered sugar, cinnamon, vanilla, and salt. Add 2 tablespoons milk and whisk until smooth. Add more milk if needed to reach a thick but pourable consistency.
  8. Once cake is completely cool, drizzle glaze over the top, letting it cascade down the sides. Let set for 15-20 minutes before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Grease the bundt pan thoroughly to prevent sticking. The cake tastes even better the next day. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute buttermilk with almond milk mixed with 1 teaspoon lemon juice and use dairy-free milk in the glaze.

Nutrition

Keywords: pumpkin bundt cake, one-bowl cake, fall dessert, Thanksgiving dessert, spiced glaze, pumpkin cake

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