Description
Celebrate the fall season with this delightful Great Bundt-kin cake inspired by Charlie Brown. This moist, spiced pumpkin bundt cake combines warm autumn flavors like cinnamon, nutmeg, and cloves, perfect for cozy gatherings. Finished with a simple glaze, this bundt cake is a festive and irresistible treat to enjoy with family and friends.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Wet Ingredients
- 1 cup unsweetened applesauce
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Combine wet ingredients: In a separate bowl, whisk the applesauce, pumpkin puree, eggs, vanilla extract, granulated sugar, brown sugar, and vegetable oil until well combined and smooth.
- Incorporate dry and wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain the cake’s tenderness.
- Pour and bake: Pour the batter evenly into the prepared bundt pan. Tap gently to release air bubbles. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and remove: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle-able.
- Glaze the cake: Once the bundt cake is completely cool, drizzle the glaze over the top to create a lovely finishing touch.
Notes
- You can substitute applesauce with an equal amount of oil if preferred for a richer texture.
- Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best flavor balance.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For added texture, consider folding in 1/2 cup chopped pecans or walnuts into the batter.
