Tired of the same old pumpkin pie for Thanksgiving? If so, you should definitely try this incredible Pumpkin Bundt Cake. It has the same characteristic flavor of a pumpkin pie, but will leave your family and guests saying “WOW”! What’s even better is that it’s easy to make, and can be made ahead of time and frozen (I’ll tell you how in a minute!).
The ingredients include granulated sugar, canola oil, eggs, pumpkin spice, baking soda, salt, canned pumpkin, and flour.
As a starting point, I combined the sugar and oil in a large bowl, and beat on medium until well blended. Then, I added the eggs, one at a time, beating well after each addition. I sifted in the pumpkin spice, baking soda, and salt, and continued beating the mixture until everything was well combined. Next, I added the can of pumpkin, and beat the mixture on high to ensure that all of the ingredients were fully incorporated.
The final addition was the flour, which I added all at once. I beat the mixture on low speed just until the flour was almost incorporated, and switched to a wooden spoon to scrape the sides of the bowl and stir to ensure that all of the flour was mixed in. Once the flour is added, it’s important not to overdo the mixing, because you want to minimize the gluten formation.
I transferred the batter to a 10-inch bundt pan that I had sprayed well with a baking spray (I use Bak-Klene ZT that I got from Williams Sonoma).
Into a preheated 350° F oven the Bundt cake went for 65 minutes, at which point a toothpick inserted near the center came out clean. I let the cake cool for about 10 minutes before I inverted it onto a wire rack to cool completely. When the Master Taste Tester saw the cake, he commented that the swirls looked like a northern hemisphere cyclone with counter-clockwise rotation!
While the cake is cooking, the house smells wonderful! The Pumpkin Bundt Cake is moist and delicious. It makes a perfect dessert for your Thanksgiving feast or any fall gathering. Yum!
Here’s how you freeze and use the frozen Bundt cake for a later time:
- Let it cool completely
- Put the Bundt cake on a cardboard disk, and put it in the freezer to freeze just until it’s firm and easy to handle
- Wrap the partially frozen cake in aluminum foil, making sure that the foil is securely folded around the cake to ensure that no air can get in
- Wrap it with a second layer of aluminum foil just to make sure that it’s air-tight.
- Put the wrapped cake in a large Ziploc freezer bag; seal and label the cake with the date
- When ready to use, remove the cake from the Ziploc bag and loosen the foil. Let it thaw in the refrigerator overnight or at room temperature for a hour or two.
- The frozen cake will retain its fresh flavor for a month or two.