Pumpkin Bundt Cake

This homemade pumpkin cake is easy to make, no cake mix needed and is tender, fluffy, and moist with a delicate crumb. Topped with orange glaze and holiday sprinkles makes it is perfect for any occasion.

Preheat oven to 350 F. In a large mixing bowl or a bowl of a stand mixer, add eggs, salt, and sugar. Beat on medium speed until a light fluffy texture.

Add in pumpkin puree, and vanilla extract and beat on low until all the ingredients are mixed together. In a separate large bowl, combine flour and baking powder and add cinnamon, nutmeg, and ginger. Mix on low speed.

In batches, add dry ingredients to wet ingredients bowl and beat on low until combined. A few lumps here and there is fine. Don’t overmix it so the eggs don’t lose their fluffy texture.

Add in canola oil, beat on low, and fold in the walnuts. Grease a medium bundt cake pan lightly with butter or cooking oil. Pour the pumpkin bundt batter into the prepared bundt cake pan (9inch) and bake for 35 minutes.

Check for doneness, a toothpick inserted into the thickest part of the cake should come out clean. Let the cake rest in the pan for 10 minutes.

Transfer to a wire rack to cool completely. While the cake is cooling, prepare the icing by mixing all the ingredients in a medium bowl.

Drizzle the top of the cake with the orange glaze and decorate with sprinkles of your choice. Enjoy!

Full Recipe: