If you’re looking for something a little different to serve for dessert this Thanksgiving, you must try this elegantly-glazed, fabulously-spiced Pumpkin Bundt cake inspired by Sally’s Baking Addiction. This amazing cake was so moist and flavorful and utterly delicious, it totally took care of our pumpkin pie craving — and everyone who tried it already loves pumpkin pie. The brown sugar glaze paired with it perfectly, while the toasted pecans added just the right amount of crunch.
If you want to change things up for Thanksgiving or Christmas, this sweet and spicy cake recipe (adapted from a recipe from Sally’s Baking Addiction) comes highly recommended by the whole MakeItGrateful.com team. Serve it with hot mugs of tea or coffee after your holiday meal instead of pumpkin pie for a memorable end to your festive event. (It will also warm up well the next morning for a coffee cake-style breakfast treat.)
Helpful tip: To save you time and optimize space in your oven for other holiday dishes, you can make this cake a day or two in advance. However, we recommend making the glaze on the day you serve the cake. Plan ahead, since the glaze needs at least 30 minutes to cool before it can be used. MORE: See how to make a healthier pumpkin spice latte at home 1 vote Total 35 mins Yield 12 Courses Dessert
2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1-1/2 teaspoons ground cinnamon1/2 teaspoons ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon ground ginger1 cup canola oil4 large eggs1 cup packed light brown sugar1/2 cup granulated sugarOne (15-ounce) can pumpkin puree1 and 1/2 teaspoons pure vanilla extract
For the glaze
2 Tablespoons butter1/4 cup packed brown sugar1/8 teaspoon ground nutmegDash of ground cloves1/4 cup heavy whipping cream2/3 cup powdered sugar1/2 teaspoon vanilla1/4 cup chopped toasted pecans
