This pumpkin Bundt cake is popular as a dessert or for brunch since it is soft, moist, and lightly spicy.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 14 |
| Yield: | 1 Bundt cake |
Ingredients
- 3 cups all-purpose flour
- ⅓ cup candied ginger
- 2 ½ teaspoons apple pie spice
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 ¼ cups light brown sugar
- ⅔ cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- ⅓ cup applesauce
- 3 eggs
- ½ (12 ounce) package miniature semisweet chocolate chips (Optional)
- 1 ½ cups confectioners’ sugar
- ¼ cup maple syrup
- 1 ½ teaspoons apple pie spice
- ¼ cup water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
- Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
- Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
- Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
- Combine confectioners’ sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.
- Let glaze be thicker than you think it should be, as you want a thick glaze.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 363 mg |
| Sugars | 60 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very interesting combination of flavors. I had all the ingredients, including the mini-chocolate chips. I like the fact that the cake is not overly sweet, but I think I might like the flavor better to add ground cinnamon, instead of apple pie spice. With the chocolate, there seemed to be too many competing flavors. The recipe makes a LOT of glaze, and I think 1 cup powdered sugar and adjusting from there would be ample glaze. I chose to omit the spice from the glaze. Instead, I added a pinch of salt and a little vanilla extract.