The Great Pumpkin Bundt Cake Recipe
This playful pumpkin Bundt cake recipe stacks two small Bundts into a festive fall centerpiece that’s as delicious as it is decorative!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Bundt pan
- Stand mixer
- Hand mixer
- Offset spatula
- Bread knife
- Kitchen scale
- Cooling rack
- Piping bag
- Oven
- Stove
- Saucepan
- Microwave
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Toothpick
- Paring knife
- Parchment paper
- Plate
- Refrigerator
Ingredients
- 1 1/3 cups (150g) King Arthur Golden Wheat Flour
- 1 tablespoon King Arthur Pumpkin Pie Spice*
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 1 1/4 cups (284g) pumpkin purée
- 1 cup (213g) light brown sugar or dark brown sugar, packed
- 1/2 cup (99g) vegetable oil
- 2 large eggs
- 2 teaspoons King Arthur Pure Vanilla Extract
- 10 tablespoons (141g) butter, room temperature
- 1/8 teaspoon table salt
- 5 cups (565g) confectioners' sugar, sifted if lumpy; divided
- 1 tablespoon (14g) vanilla bean paste or King Arthur Pure Vanilla Extract
- 1/4 cup (57g) milk, at room temperature; divided
- 1 packet natural orange food coloring
- 2 teaspoons water
- 1/4 cup (43g) semisweet chocolate wafers or semisweet chocolate chips
- 1 flat-bottomed cake cone
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