If you’re a lover of all things pumpkin spice, you’re in for a treat! This Pumpkin Bundt Cake recipe is an absolute showstopper. It’s the perfect combination of warm fall flavors, with the rich pumpkin base and aromatic spices like cinnamon and nutmeg shining through. You’ll get a moist, fluffy texture with every slice, all crowned with a drizzle of sweet glaze.
Why You’ll Love This Perfect Pumpkin Recipe
- Rich Fall Flavor. This bundt cake is packed with warm spices and pumpkin puree for that cozy autumn taste.
- Easy to Make. With simple pantry ingredients and minimal prep, this cake comes together quickly.
- Moist and Tender. Thanks to the pumpkin and sour cream, the cake stays moist for days—if it lasts that long!
- Perfect for Gatherings. Whether it’s for Thanksgiving, Halloween, or a family dinner, this cake makes for a beautiful dessert centerpiece.
Whether you’re hosting a fall gathering or simply enjoying a cozy night in, this cake is bound to be a hit.
What Does Pumpkin Bundt Cake Taste Like?
This Pumpkin Bundt Cake is not just good—it’s exceptional! The cake boasts a delightful balance of sweet pumpkin puree and earthy spices.
The bundt pan helps create a beautiful shape, while the cake’s fluffy, moist texture makes it irresistible. Add a drizzle of icing or cream cheese glaze, and you’ve got yourself an autumn dessert that’s sure to impress.
Ingredients You’ll Need
- All-Purpose Flour – Provides the structure for the cake.
- Baking Soda & Baking Powder – Ensures the cake rises to a tender, fluffy consistency.
- Ground Cinnamon & Nutmeg – These spices are the heart of the flavor, adding warmth and depth.
- Salt – Enhances all the flavors in the cake.
- Unsalted Butter – Adds richness and moisture.
- Granulated Sugar & Brown Sugar – The combination of both sugars creates a perfect sweetness with a hint of caramel.
- Eggs – Help bind everything together, giving the cake structure.
- Pumpkin Puree – The star ingredient, adding moisture and a rich pumpkin flavor.
- Sour Cream – Ensures a moist, tender crumb.
- Vanilla Extract – Adds a sweet, aromatic note to the cake.
- Powdered Sugar – For the glaze, creating a sweet finish.
How To Make Pumpkin Bundt Cake
- Preheat the Oven and Prepare the Pan. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray. Dust lightly with flour to ensure the cake releases easily after baking.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars. In another large bowl, beat the unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
- Add Wet Ingredients. Stir in the pumpkin puree, sour cream, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour into Bundt Pan. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk (or apple cider) until smooth. Drizzle over the cooled cake.
- Serve and Enjoy! Slice and serve this delicious pumpkin bundt cake with a cup of coffee, tea, or even a scoop of vanilla ice cream.
Tips And Tricks
Making the perfect Pumpkin Bundt Cake is easy, but these tips will help you get the best results:
- Use Room Temperature Ingredients. Make sure your butter, eggs, and sour cream are at room temperature to ensure a smooth batter.
- Don’t Overmix. Once you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Let the Cake Cool Before Glazing. Ensure the cake is completely cool before drizzling the glaze, or it will melt into the cake instead of sitting on top.
- Pumpkin Puree vs. Pumpkin Pie Filling. Be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Variations
Looking to customize your Pumpkin Bundt Cake? Here are some fun variations:
- Chocolate Chip – Fold in 1 cup of semi-sweet chocolate chips for a decadent twist.
- Pecan – Add ¾ cup of chopped pecans to the batter for a nutty flavor and crunchy texture.
- Cream Cheese Swirl – Create a cream cheese swirl by adding a mixture of softened cream cheese, sugar, and vanilla extract into the center of the batter before baking.
What To Enjoy With Pumpkin Bundt Cake
This pumpkin bundt cake pairs perfectly with a variety of side options:
- Whipped Cream – Add a dollop of freshly whipped cream for a light, airy topping.
- Ice Cream – Vanilla or cinnamon ice cream works beautifully with the warm spices in the cake.
- Hot Beverages – A cup of coffee, tea , or spiced cider is the perfect way to enjoy a slice of this cake.
How Long Does It Last?
Your Pumpkin Bundt Cake will last for up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days.
Can You Freeze It?
Yes! To freeze your bundt cake, wrap it tightly in plastic wrap and place it in an airtight container.
When you’re ready to serve your frozen leftovers, let them thaw at room temperature, then add the glaze just before serving.
More Craveworthy Cakes
- Gluten Free Chocolate Cake
- Banana Pudding Cake
- Pandan Cake
- Marble Cake
- Instant Pot Apple Cake
Pumpkin Bundt Cake Recipe | Pumpkin Spice Bundt Cake
Ingredients
- ▢ 2 1/2 cups All Purpose Flour
- ▢ 1 tsp Baking Soda
- ▢ 1 tsp Baking Powder
- ▢ 2 tsp Ground Cinnamon
- ▢ 1/2 tsp Ground Nutmeg
- ▢ 1/2 tsp Kosher Salt
- ▢ 1 cup Unsalted Butter , softened
- ▢ 1 cup Granulated Sugar
- ▢ 1 cup Brown Sugar
- ▢ 3 Eggs
- ▢ 1 1/2 cups Pumpkin Puree
- ▢ 1/2 cup Sour Cream
- ▢ 2 tsp Vanilla Extract
The Glaze
- ▢ 1 cup Powdered Sugar
- ▢ 3 tbsp Milk
- ▢ 1/2 tsp Vanilla Extract
Instructions
- Preheat the Oven and Prepare the Pan. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray. Dust lightly with flour to ensure the cake releases easily after baking.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars. In another large bowl, beat the unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
- Add Wet Ingredients. Stir in the pumpkin puree, sour cream, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour into Bundt Pan. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk (or apple cider) until smooth. Drizzle over the cooled cake.
- Serve and Enjoy! Slice and serve this delicious pumpkin bundt cake with a cup of coffee, tea, or even a scoop of vanilla ice cream.
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Pumpkin Bundt Cake Recipe | Pumpkin Spice Bundt Cake
Ingredients
- 2 1/2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 3 Eggs
- 1 1/2 cups Pumpkin Puree
- 1/2 cup Sour Cream
- 2 tsp Vanilla Extract
The Glaze
- 1 cup Powdered Sugar
- 3 tbsp Milk
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the Oven and Prepare the Pan. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray. Dust lightly with flour to ensure the cake releases easily after baking.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars. In another large bowl, beat the unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
- Add Wet Ingredients. Stir in the pumpkin puree, sour cream, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour into Bundt Pan. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk (or apple cider) until smooth. Drizzle over the cooled cake.
- Serve and Enjoy! Slice and serve this delicious pumpkin bundt cake with a cup of coffee, tea, or even a scoop of vanilla ice cream.
Pumpkin Bundt Cake Recipe | Pumpkin Spice Bundt Cake https://twosleevers.com/pumpkin-bundt-cake-recipe/
Spice up your snack routine with this creamy Roasted Red Pepper Hummus! This recipe transforms simple ingredients into a mouth-watering dip with just the right blend of flavors. Dive into the ultimate combination of ease and taste with this foolproof method.
Why You’ll Love This Flavorful Bite
- Quick. Ready in just 20 minutes from start to finish.
- Effortless. Minimal preparation for a no-fuss cooking experience.
- Incredibly Tasty. The roasted red peppers add a sweet, smoky flavor that perfectly complements the creamy hummus.
With the simplicity of a food processor, you’ll achieve that perfect creamy texture without much effort, making it a healthier option that doesn’t sacrifice taste.
What Does Roasted Red Pepper Hummus Taste Like?
Roasted Red Pepper Hummus is a harmonious blend of sweet, smoky, nutty, and bright flavors, all coming together in a creamy and smooth dip. It’s a versatile and delicious alternative to traditional hummus, perfect for adding a pop of color and flavor to your meals and snacks.
Is It Healthy?
Yes, Roasted Red Pepper Hummus is a healthy option. Here are some reasons why it can be a nutritious addition to your diet:
- High in Fiber - The combination of chickpeas and roasted red peppers provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps maintain healthy cholesterol levels.
- Healthy Fats - Tahini and olive oil in hummus provide healthy monounsaturated and polyunsaturated fats, which are good for heart health. These fats also help in the absorption of fat-soluble vitamins.
- Plant-Based Protein - Chickpeas are an excellent source of plant-based protein, making the hummus a great option for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as overall body function.
Ingredients You’ll Need
- Chickpeas - The main ingredient, providing a creamy base.
- Roasted Red Peppers - Adds a sweet, smoky flavor.
- Tahini - Adds a nutty flavor and creamy texture.
- Olive Oil - Adds richness and helps achieve a smooth consistency.
- Garlic - Adds a savory depth of flavor.
- Lemon Juice - Adds a zesty, bright flavor that ties all the ingredients together.
- Cumin - Provides a warm, earthy taste.
- Salt - Enhances the natural flavors of the ingredients.
- Water - Adjust the consistency to your liking.
How To Make Roasted Red Pepper Hummus
- Prepare the Ingredients. Rinse and drain the chickpeas. Peel the garlic cloves.
- Blend the Ingredients. In a food processor, combine the chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice, cumin, and salt. Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
- Adjust Seasoning. Taste and adjust the seasoning as needed, adding more lemon juice, cumin, or salt to taste.
- Serve. Transfer the roasted red pepper hummus to a serving bowl. Drizzle with a little olive oil and garnish with chopped parsley or a sprinkle of paprika if desired. Serve with fresh veggies, pita chips, or bread.
Tips And Tricks
Making delicious Roasted Red Pepper Hummus involves more than just the right ingredients; it’s about technique and a few kitchen tricks to ensure it turns out flavorful and satisfying. Here’s a comprehensive guide to perfecting it:
- Use Fresh Ingredients. Fresh garlic, lemon juice, and high-quality olive oil make a significant difference in flavor.
- Roast Your Own Peppers. For the best flavor, roast red peppers at home. It’s easy and enhances the sweetness and smokiness.
- Adjust Consistency. If the hummus is too thick, add more water a tablespoon at a time until it reaches your desired consistency.
- Blend Thoroughly. Blend the hummus for several minutes to ensure it’s smooth and creamy.
Variations
Roasted Red Pepper Hummus is a versatile dish that can be adapted to suit a variety of tastes and dietary needs. Here are some creative variations on the classic:
- Spicy- Add a pinch of cayenne pepper or a chopped jalapeño for extra heat.
- Herb-Infused- Blend in fresh herbs like cilantro or basil for a fresh, vibrant flavor.
- Smoky- Add a touch of smoked paprika for an extra smoky taste.
What To Eat With Roasted Red Pepper Hummus
Roasted Red Pepper Hummus pairs wonderfully with various snacks and sides. Here are some great options:
- Fresh Vegetables - Carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes make for a healthy and crunchy pairing.
- Pita Chips - Add a bit of saltiness and crunch.
- Bread - Soft and fluffy pita bread or crusty bread is perfect for dipping.
- Crackers - Whole grain crackers add a satisfying crunch.
How Long Does It Last?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving, as it may separate slightly.
Can You Freeze It?
Yes! Freeze the roasted red pepper hummus in an airtight container for up to 3 months. Thaw in the refrigerator overnight and stir well before serving.
More Awesome Appetizers
- Pizza Balls
- Hawaiian Roll Sliders
- Chili Cheese Dip
- Chicken Wontons
- Instant Pot Hummus
- Baked Jalapeno Poppers
Roasted Red Pepper Hummus Recipe
Ingredients
- ▢ 30 ounces Canned Chickpeas , drained and rinsed
- ▢ 1 cup Jarred Roasted Red Peppers
- ▢ 1/2 cup Tahini
- ▢ 3 tbsp Olive Oil
- ▢ 1 tsp Cumin
- ▢ 1 tsp Kosher Salt
- ▢ 3 tbsp Water , to thin as needed
- ▢ 3 tbsp Lemon Juice , more or less to taste
Instructions
- Prepare the Ingredients. Rinse and drain the chickpeas. Peel the garlic cloves.
- Blend the Ingredients. In a food processor, combine the chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice, cumin, and salt. Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
- Adjust Seasoning. Taste and adjust the seasoning as needed, adding more lemon juice, cumin, or salt to taste.
- Serve. Transfer the roasted red pepper hummus to a serving bowl. Drizzle with a little olive oil and garnish with chopped parsley or a sprinkle of paprika if desired. Serve with fresh veggies, pita chips, or bread.
