Pioneer Woman Pumpkin Bundt Cake Recipe​

Pioneer Woman Pumpkin Bundt Cake Recipe​

This easy and delicious Pioneer Woman Pumpkin Bundt Cake is a perfect treat for any occasion. With its moist texture and rich caramel glaze, it’s a simple yet indulgent dessert. Using common pantry ingredients, this recipe is quick to prepare and sure to impress with its warm, comforting flavours.

Ingredients Needed

For the Cake:

  • 500g granulated sugar
  • 240ml vegetable oil
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 360g all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 425g can of pumpkin puree
  • Nonstick cooking spray with flour

For the Caramel Glaze:

  • 397g can sweetened condensed milk
  • 220g light brown sugar
  • 30g salted butter
  • 1/4 teaspoon vanilla extract

How To Make Pumpkin Bundt Cake Recipe​

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 12-cup Bundt pan with nonstick cooking spray that contains flour.
  2. Make the Cake Batter: In a large mixing bowl, whisk together the sugar and oil until well combined. Add eggs, one at a time, whisking after each addition. Mix in vanilla extract.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree. Mix until smooth.
  4. Prepare for Baking: Pour the batter into the prepared Bundt pan. Tap the pan firmly on a folded kitchen towel to release air bubbles.
  5. Bake the Cake: Bake for 60-65 minutes or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire cooling rack to cool completely.
  6. Make the Caramel Glaze: In a saucepan, combine the condensed milk and brown sugar over medium-low heat. Stir constantly until it comes to a boil. Reduce the heat and simmer for 5-7 minutes, stirring frequently until the mixture thickens.
  7. Finish the Glaze: Remove the pan from the heat and stir in the butter and vanilla extract. Let it cool for 6-10 minutes, stirring occasionally, until it thickens to a drizzle-able consistency.
  8. Glaze the Cake: Drizzle the warm caramel glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.
Pioneer Woman Pumpkin Bundt Cake Recipe​

Recipe Tips

  • Use Room Temperature Ingredients: Ensure the eggs and oil are at room temperature before mixing. This helps the batter combine better, making the cake fluffier and more even in texture.
  • Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until everything is combined. Overmixing can make the cake dense and less soft.
  • Check the Cake Early: Start checking the cake at around 55 minutes by inserting a toothpick. If it comes out clean, take the cake out to avoid overbaking.
  • Tap the Pan to Remove Air Bubbles: After pouring the batter into the pan, tap the pan on the counter several times. This helps remove air bubbles and ensures the cake rises evenly.
  • Cool the Cake Properly: Let the cake cool for at least 10 minutes in the pan before flipping it onto a wire rack. This helps it hold its shape and prevents breaking.

How To Store Leftovers

  • Refrigerate: Store leftovers pumpkin bundt cake in an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap leftovers pumpkin bundt cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight and bring it to room temperature before serving.

Nutrition Facts

Serving Size: 1 serving (based on 14 servings per recipe)

  • Calories: 456 kcal
  • Total Fat: 21 g
  • Saturated Fat: 12 g
  • Cholesterol: 100 mg
  • Sodium: 324 mg
  • Potassium: 166 mg
  • Total Carbohydrate: 63 g
  • Dietary Fiber: 2 g
  • Sugars: 40 g
  • Protein: 6 g

More Pioneer Woman Recipes:

Pioneer Woman Pumpkin Bundt Cake Recipe​

Difficulty:BeginnerPrep time: 20 minutesCook time +chilling:1 hour 10 minutesTotal time:1 hour 30 minutesServings: 14 minutesCalories:456 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Pioneer Woman Pumpkin Bundt Cake is a perfect treat for any occasion. With its moist texture and rich caramel glaze, it’s a simple yet indulgent dessert. Using common pantry ingredients, this recipe is quick to prepare and sure to impress with its warm, comforting flavours.

Ingredients

    For the Cake:

  • For the Caramel Glaze:

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 12-cup Bundt pan with nonstick cooking spray that contains flour.
  2. Make the Cake Batter: In a large mixing bowl, whisk together the sugar and oil until well combined. Add eggs, one at a time, whisking after each addition. Mix in vanilla extract.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree. Mix until smooth.
  4. Prepare for Baking: Pour the batter into the prepared Bundt pan. Tap the pan firmly on a folded kitchen towel to release air bubbles.
  5. Bake the Cake: Bake for 60-65 minutes or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire cooling rack to cool completely.
  6. Make the Caramel Glaze: In a saucepan, combine the condensed milk and brown sugar over medium-low heat. Stir constantly until it comes to a boil. Reduce the heat and simmer for 5-7 minutes, stirring frequently until the mixture thickens.
  7. Finish the Glaze: Remove the pan from the heat and stir in the butter and vanilla extract. Let it cool for 6-10 minutes, stirring occasionally, until it thickens to a drizzle-able consistency.
  8. Glaze the Cake: Drizzle the warm caramel glaze generously over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • Use Room Temperature Ingredients – Ensure the eggs and oil are at room temperature before mixing. This helps the batter combine better, making the cake fluffier and more even in texture.
  • Don’t Overmix the Batter – When combining the dry and wet ingredients, mix just until everything is combined. Overmixing can make the cake dense and less soft.
  • Check the Cake Early – Start checking the cake at around 55 minutes by inserting a toothpick. If it comes out clean, take the cake out to avoid overbaking.
  • Tap the Pan to Remove Air Bubbles – After pouring the batter into the pan, tap the pan on the counter several times. This helps remove air bubbles and ensures the cake rises evenly.
  • Cool the Cake Properly – Let the cake cool for at least 10 minutes in the pan before flipping it onto a wire rack. This helps it hold its shape and prevents breaking.
Keywords:Pioneer Woman Pumpkin Bundt Cake Recipe​