Glazed Pumpkin Bundt Cake

Glazed Pumpkin Bundt Cake

Recipe By: MADE. BY LIA

Pumpkin Cake Batter

1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/4 cup sour cream
2 eggs, room temp
2 tsp vanilla extract
1 1/3 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of cloves


Preheat oven to 350 degrees, spray two 6-inch bundt cake pans with baking spray.

Place sugar, brown sugar, oil & pumpkin puree in a mixing bowl fitted with a paddle attachment. Mix to combine. In a separate bowl combine flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg & cloves. Sift or whisk to combine.

Add the eggs & vanilla to the sugar/pumpkin mixture one at a time, mixing well after each addition, scrape down the bowl.

Add 1/2 the flour to the mixture, mix on low, scrape the bowl. Add in the sour cream & mix to combine. Lastly, add the remaining flour & mix on medium speed until the batter is smooth.

Pour the batter evenly between the two bundt pans, they should be about 3/4 of the way full.

Bake for approximately 20-30 minutes, until golden and cake springs back when lightly touched.


Glaze Topping

2 cups powdered sugar
1 Tbsp corn syrup
2-4 Tbsp heavy cream
1 tsp vanilla extract


Combine all ingredients in a bowl & whisk until mixture is silky & smooth. You want it to be slightly thick but thin enough to drip down the sides of your cake.

Place the glaze into a piping bag & pipe the glaze onto your cake, staring at the top to make large drips down the sides of the cake.



For the stem & leaf: You can either make these out of fondant or just use a faux wooden stem & leaf, which can be found at any craft store. Happy Baking!