Gingerbread Pumpkin Bundt Cake Recipe
This delicious gingerbread pumpkin bundt cake is the perfect balance of sweet and spice. It’s filled with pumpkin and gingerbread flavors and has a moist, soft texture that melts in your mouth. Plus, it’s easy to make and looks great on any dessert table. Whether you’re looking for a sweet treat to serve up for Thanksgiving or a cozy dessert for a cold winter night, this gingerbread pumpkin bundt cake is sure to be a hit.
Ingredients
For the cake:
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup packed dark brown sugar
- ¾ cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ½ cup molasses
- 1 cup chopped pecans
For the glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large bowl, beat together the brown sugar, melted butter, eggs, and vanilla. Beat in the pumpkin puree and molasses until combined. Gradually add in the flour mixture, mixing until just combined. Stir in the chopped pecans.
Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
To make the glaze, whisk together the confectioners’ sugar, milk, and vanilla in a small bowl until smooth. Drizzle over cooled cake. Allow glaze to set before serving.
Nutrition
One slice of this gingerbread pumpkin bundt cake contains about 375 calories, 17 grams of fat, and 46 grams of carbohydrates. It also contains 4 grams of protein, 2 grams of fiber, and 250 milligrams of sodium. While it’s high in sugar and fat, this cake is also a great source of vitamins A and C, potassium, and magnesium.
Serving Suggestions
This gingerbread pumpkin bundt cake is delicious served as is with a dollop of whipped cream. For a more indulgent treat, try adding a scoop of vanilla ice cream and a drizzle of caramel sauce. You can also dress it up by topping it with a sprinkle of chopped nuts, a dusting of cinnamon, or a few chocolate chips. No matter how you serve it, this cake is sure to be a hit.
Storage
This cake will keep at room temperature for up to 5 days. You can also store it in an airtight container in the refrigerator for up to 7 days. If you want to freeze it, wrap it tightly in plastic wrap and store in the freezer for up to 2 months.
Tips and Tricks
For the best results, make sure to use canned pumpkin puree, not pumpkin pie filling. The puree has a thinner consistency that helps keep the cake moist and fluffy. You can also substitute the molasses with honey or maple syrup if desired. Finally, if you’re not a fan of pecans, you can use walnuts, almonds, or your favorite nut instead.
Conclusion
This gingerbread pumpkin bundt cake is a delicious and easy dessert that’s sure to please. With its balance of sweet and spice, it’s the perfect treat for Thanksgiving, Christmas, or any cold winter night. Plus, it’s easy to make, looks great, and tastes even better. So, if you’re looking for a delicious dessert that’s sure to be a hit, give this gingerbread pumpkin bundt cake a try.
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