Marry This Pumpkin Spice Cake Recipe is a moist and spiced recipe, which is made with pumpkin puree and a homemade caramel glaze. It’s the perfect fall dessert, ready in about 2 hours and 30 minutes.
Jump to RecipePumpkin Spice Cake Recipe Ingredients
FOR THE CAKE:
- 2 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 (15-oz.) can pumpkin puree
- Nonstick cooking spray with flour
FOR THE CARAMEL GLAZE:
- 1 (14-oz.) can sweetened condensed milk
- 1 cup packed light brown sugar
- 2 Tbsp. salted butter
- 1/4 tsp. vanilla extract
How To Make Pumpkin Spice Cake
- Prep the oven: Preheat your oven to 350°F (175°C).
- Mix wet ingredients: In a large mixing bowl, whisk the granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate, medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Make the batter: Add the dry ingredients to the wet ingredients in three parts, alternating with the pumpkin puree. Begin and end with the dry ingredients. Mix until the batter is smooth, but do not overmix.
- Prepare the pan and bake: Generously coat the inside of a 12-cup Bundt pan with nonstick baking spray that contains flour. Pour the batter into the prepared pan. To remove air bubbles, firmly tap the pan on a folded kitchen towel on the counter 8-10 times. Bake for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the Bundt pan on a wire rack for 10 minutes. Then, place the wire rack over the pan and carefully invert it to release the cake. Allow the cake to cool completely.
- Make the caramel glaze: In a medium saucepan, combine the sweetened condensed milk and brown sugar. Cook over medium-low heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and simmer for 5-7 minutes, stirring frequently, until the sugar has dissolved and the glaze has thickened.
- Finish and apply the glaze: Remove the saucepan from the heat and stir in the butter and vanilla. Let the glaze cool for 6-10 minutes, stirring occasionally. When it’s thick enough to form ribbons when drizzled from a spoon, pour it over the completely cooled cake. Let the glaze set before slicing and serving.
Recipe Tips
- How to prevent a Bundt cake from sticking: The key is preparation. Use a nonstick baking spray that specifically contains flour. Be sure to coat every single nook and cranny of the intricate pan to ensure a clean release.
- Don’t skip tapping the pan: Tapping the filled Bundt pan on the counter is a crucial step to remove trapped air bubbles. This helps prevent tunnels and holes from forming in your finished cake and ensures a dense, moist crumb.
- How to know when the glaze is ready: The glaze needs to cool slightly to thicken up. If it’s too hot, it will be thin and just soak into the cake. It’s ready when it’s still warm but has the consistency of thick honey and falls in thick ribbons from a spoon.
- Can I make this in a different pan? Yes. You can divide the batter between two 9-inch round cake pans or a 9×13-inch rectangular pan. Baking time will be shorter, so start checking for doneness around 30-35 minutes.
What To Serve With Pumpkin Spice Cake
This cake is rich and delicious on its own, but it’s even better with:
- A scoop of vanilla bean ice cream
- A dollop of unsweetened whipped cream
- A hot cup of black coffee or a chai latte
How To Store Pumpkin Spice Cake
Room Temperature: Store the cake in an airtight container or under a cake dome at room temperature for up to 4 days. Freeze: This cake freezes well before it’s glazed. Wrap the completely cooled, un-glazed cake tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
Pumpkin Spice Cake Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 75g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 5g
- Sodium: 380mg
- Fiber: 2g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the oil and sugar are not properly emulsified at the beginning. Make sure to whisk them together thoroughly before adding the eggs. Whisking well after each egg addition also helps create a stable emulsion.
While you can slightly reduce the sugar, keep in mind that sugar does more than just sweeten; it also contributes to the cake’s moist texture and structure. Reducing it too much can result in a drier, more crumbly cake.
If the glaze is too hard once cooled, it was likely cooked for too long. If it’s too thin, it may not have been cooked long enough or didn’t cool enough before drizzling. The visual cue of thick ribbons is the best way to judge readiness.
Try More Recipes:
Pumpkin Spice Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings20
minutes1
hour5
minutes480
kcalA supremely moist and warmly spiced pumpkin bundt cake, drenched in a rich, homemade caramel glaze that sets perfectly.
Ingredients
Cake: 2.5 cups sugar, 1 cup oil, 3 eggs, vanilla, 3 cups flour, baking soda, cinnamon, pumpkin pie spice, salt, 1 can pumpkin puree.
Glaze: 1 can sweetened condensed milk, 1 cup brown sugar, 2 Tbsp butter, vanilla.
Directions
- Preheat oven to 350°F. Whisk sugar and oil; add eggs one by one, then vanilla.
- In a separate bowl, combine all dry cake ingredients.
- Alternate adding dry ingredients and pumpkin puree to the wet mixture, mixing until just smooth.
- Pour batter into a well-greased and floured 12-cup Bundt pan. Tap pan to remove air bubbles.
- Bake for 60-65 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
- For the glaze, boil condensed milk and brown sugar, then simmer for 5-7 minutes until thick.
- Off the heat, stir in butter and vanilla. Cool glaze for ~10 minutes, then drizzle over the cooled cake.
Notes
- Use a baking spray that contains flour for Bundt pans to guarantee a clean release.
- Tapping the pan on the counter before baking is essential to prevent air pockets in the finished cake.
- Let the cake cool completely before adding the glaze, or the glaze will be too thin and soak in.
- The glaze thickens as it cools. Wait for it to form thick ribbons when drizzled from a spoon for the perfect consistency.
