This pumpkin bundt cake is simple (one bowl recipe!), deliciously smooth, and so moist. With the nice and cozy vanilla sauce, it’s heavenly!

There are two primary causes to like this cake:

1. All desserts simply style yummier baked in a bundt pan ?
2. Heat vanilla cinnamon sauce (spoiler alert: it’s ridiculously superb drizzled on this cake).

Bundt Cake Batter

Don’t let “bundt” and “cake” intimidate you! The batter for this pumpkin cake is simple, simple. It’s a one-bowl recipe!

ALL the substances, minus the flour, get whisked collectively:

• canned pumpkin
• sugar (granulated and brown)
• eggs
• oil
• baking powder + baking soda + salt
• cinnamon + nutmeg + cloves

As soon as the flour is added, it’s just some items stirs away (don’t overdo it!) from assembly the bundt pan.

What Dimension Bundt Pan to Use

Bundt pans and their bizarre finicky dimensions could be a bit complicated.

Listed here are just a few ideas which may assist:

• the most typical sort of bundt pan is a 9- or 10-inch bundt pan (all of my bundt recipes use this dimension of pan)
• these pans may be labeled as 12-cup bundt pans
• if a bundt pan is labeled “12-cup bundt pan” which means 12 cups of batter/liquid will fill it to the very brim: YOU DO NOT WANT TO BAKE 12 CUPS OF BATTER IN A 12-CUP BUNDT PAN OR IT WILL OVERFLOW
• fill bundt pans not more than 2/3 to three/4 full

I’ve discovered that nearly each bundt recipe I’ve ever made (from web searches, my grandma’s cookbook, and others) work in a 9- or 10-inch bundt pan like this one {aff. hyperlink}.

Heat Vanilla Cinnamon Sauce

One of many causes this pumpkin bundt cake is so particular is due to the vanilla cinnamon sauce.

Served heat and drizzled over the smooth, moist cake, it elevates this pumpkin bundt cake to dessert heights worthy of holidays and entertaining (however easy sufficient to make any day of the week!).

If you happen to’re questioning concerning the deserves of serving cake with a heat velvety sauce, look no additional than these testimonials:

Or…Skip the Sauce

The pumpkin bundt cake + the sauce has type of a sticky toffee pudding vibe. Which suggests, I LOVE IT.

Nonetheless, in case you are on the hunt for a extremely dazzling pumpkin bundt cake all by itself, you may skip the sauce!

This pumpkin cake is basically scrumptious with or with out the sauce.

You possibly can even mud the highest of the pumpkin bundt cake with powdered sugar. Or whip up a little bit of flippantly sweetened cinnamon whipped cream to serve with cake slices?

With a cake this scrumptious, you may’t go flawed!

One Yr In the past: Lemon Hen Orzo Soup 
Two Years In the past: Excellent Pumpkin Chocolate Chip Muffins 
Three Years In the past: Home made Oatmeal Cream Pies
4 Years In the past: Pumpkin Chocolate Chip Streusel Cake 
5 Years In the past: Instantaneous Pot Tacky Potato Soup
Six Years In the past:  Step-by-Step Complete Wheat Quinoa Bread {My New Fave}
Seven Years In the past: 15-Minute Home made Root Beer 
Eight Years In the past: Creamy Glazed Fruit Salad
9 Years In the past: Complete Grain Banana Chocolate Chip Muffins
Ten Years In the past: Pumpkin Cheesecake Crumble Bars 

Pumpkin Bundt Cake with Heat Vanilla Cinnamon Sauce

Yield: 12 servings

Prep Time: 35 minutes

Prepare dinner Time: 1 hr 15 minutes

Whole Time: 1 hr 50 minutes

Cake:

• 1 (15-ounce) can (425 g) pumpkin puree
• 1 ¾ cups (370 g) granulated sugar
• ¾ cup (170 g) vegetable or canola oil
• ½ cup (106 g) flippantly packed brown sugar
• 3 giant eggs
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon floor cinnamon
• 1 teaspoon floor nutmeg
• ½ teaspoon salt
• ¼ teaspoon floor cloves
• 2 ½ cups (355 g) all-purpose flour

Sauce:

• 6 tablespoons (85 g) butter, reduce into chunks
• ¾ cup (159 g) granulated sugar
• ¾ cup (173 g) heavy cream or evaporated milk
• ½ teaspoon vanilla extract
• ¼ teaspoon floor cinnamon

• Preheat the oven to 350 levels F. (In case your pan has a darkish end/coating, lower the oven temperature to 325 levels.)

• Grease a 12-cup bundt cake pan with butter or shortening, flippantly mud with flour, and faucet out extra flour. Put aside. (In case your pan is nonstick, chances are you’ll not want the flour and may simply grease the pan.)

• For the cake, in a big bowl, add the pumpkin, granulated sugar, oil, brown sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Whisk till actually well-combined.

• Add the flour and blend simply till the dry streaks disappear. Strive to not over combine.

• Pour the batter into the ready pan and unfold evenly.

• Bake for 55-65 minutes till the highest springs again flippantly to the contact.

• Let the cake cool for 5-10 minutes within the pan. Invert onto a serving platter.

• For the sauce, in a medium saucepan, add the butter, sugar, and cream. Convey to a delicate simmer, stirring typically, and prepare dinner for 5-6 minutes. Off the warmth, whisk within the vanilla and cinnamon.

• Serve the pumpkin cake reduce into slices with heat sauce drizzled excessive.

Make-Forward: the sauce could be made forward of time and refrigerated for as much as every week (probably longer). Heat earlier than serving. The cake could be made a day forward of time and stored well-covered over evening. The cake could be served heat or at room temperature.

Serving: 1 slice, Energy: 507kcal, Carbohydrates: 72g, Protein: 5g, Fats: 23g, Saturated Fats: 6g, Ldl cholesterol: 68mg, Sodium: 297mg, Fiber: 2g, Sugar: 48g

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