Pumpkin Spice Bundt Cake
A moist and flavorful pumpkin spice bundt cake infused with cinnamon, nutmeg, and rum, perfect for autumn gatherings or cozy celebrations.
Ingredients
- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder ⓘ
- 2 1/2 teaspoons ground cinnamon ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/2 cups applesauce ⓘ
- 1 1/2 cups granulated sugar ⓘ
- 1 1/2 cups canned pumpkin ⓘ
- 1/2 cup margarine softened ⓘ
- 3 egg whites ⓘ
- 2 teaspoons vanilla extract ⓘ
- cooking spray ⓘ
- 3 tablespoons brown sugar ⓘ
- 1 tablespoon dark rum ⓘ
- 1 teaspoon skim milk ⓘ
Instructions
- Preheat oven to 350°F.
- Combine all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt; set the flour mixture aside.
- In a large bowl, beat sugar and softened margarine at medium speed until well blended, about 5 minutes.
- Add egg whites and vanilla extract; beat well.
- Alternately add the flour mixture and pumpkin-applesauce mixture to the sugar mixture, beginning and ending with the flour mixture, mixing after each addition.
- Pour batter into a 12-cup bundt pan coated with cooking spray.
- Bake for 50 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cool the cake in the pan for ten minutes, then remove from the pan.
- In a small saucepan, combine brown sugar, dark rum, and skim milk; cook over low heat until the brown sugar dissolves.
- Remove from heat and whisk in powdered sugar to make the glaze.
- Spoon the glaze over the warm cake before serving.
Tips & Substitutions
For a lighter version, substitute half of the granulated sugar with a sugar substitute like Stevia. You can also use vegetable oil instead of margarine for a moist texture. Ensure the applesauce is unsweetened to control sweetness. For added flavor, consider mixing in chopped nuts or chocolate chips. If you like a bit of crunch, serve with a sprinkle of pecans, which pairs beautifully with this Pumpkin Spice Bundt Cake.
Serving Suggestions
This cake is delightful on its own, but you can enhance it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, garnish with candied pecans or a sprinkle of cinnamon. It pairs wonderfully with a warm cup of spiced chai or coffee for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in the oven at 300°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Spice Bundt Cake contains roughly 306 calories, with 6g protein, 52g carbohydrates, and 9g fat. It is a good source of protein (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin. Simply roast and puree the pumpkin until smooth, ensuring you measure out the same amount as the canned version. Fresh pumpkin can give a slightly different texture but will still work beautifully in this recipe.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for better structure. The baking time may vary slightly, so always check for doneness with a toothpick.
How can I make the glaze thicker?
To achieve a thicker glaze, simply add more powdered sugar gradually until you reach your desired consistency. Alternatively, reduce the amount of liquid ingredients like milk or rum in the glaze mixture. This will give you a richer topping that adheres well to the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).