Rating: 3 stars
1457 Ratings
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What says fall more than pumpkin and spice?

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Credit: José Picayo

Recipe Summary

hands-on:
20 mins
bake:
1 hr
cool:
30 mins
total:
1 hr 50 mins
Yield:
Serves 12
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This dessert evokes fall flavors. Not too light, not too dense; this Bundt is topped with a light lemony glaze that balances and brightens the cake's rich flavors. Make sure to prepare (butter and flour) the cake pan well, so that, once cooled, the cake easily escapes for a impressive presentation.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Butter and flour a 12-cup Bundt pan.

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  • In a bowl; whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.

  • Using an electric mixer, beat butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled).

  • Reduce mixer speed to low, gradually add the flour mixture, and then mix until just combined. (Do not overmix.)

  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, and then invert onto a wire rack to cool completely.

  • In a bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.

Tips

No powdered sugar? No problem. Make powdered sugar by processing granulated sugar in a blender or food processor on high for 4 to 5 minutes.

Nutrition Facts

453 calories; fat 17g; saturated fat 10g; cholesterol 94mg; sodium 256mg; protein 6g; carbohydrates 71g; sugars 43g; fiber 3g; iron 2mg; calcium 65mg.
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