Welcome the autumn season with this exquisite Spiced Pumpkin Bundt Cake—an delicious Thanksgiving dessert created by Pastry Chef Zoë Ellis of Queen’s Landing. Brimming with classic fall flavors, this cake is perfect for everything from a cozy gathering to a festive family feast, offering just the right balance of spice, sweetness, and seasonal charm.
Spiced Pumpkin Bundt Cake
Serves 12 – 16 people
Ingredients
390 g White sugar
175 ml Vegetable oil (or other neutral oil)
2 Eggs
270 g All purpose flour
1 ½ tsp Baking soda
½ tsp Fine salt
1 ½ tsp Pumpkin pie spice
295 g Pumpkin purée
110 – 130 g Chopped pecans (approximately 1 cup) *optional*
Method:
- Preheat the oven to 350°F. Grease a bundt pan and leave it to the side.
- In a large bowl, combine flour, baking soda, salt, pumpkin pie spice, and pecans (if desired).
- In a second bowl, combine sugar, oil, eggs, and pumpkin purée. Add this to the bowl of dry ingredients and mix to combine.
- Portion into bundt pan and bake for approximately one hour (timing on different ovens will vary).
- Insert a toothpick, and if it comes out clean or with very little crumb, it is ready.
- Allow cake to cool before inverting and tapping the cake out of the mold.
Tips:
- A glaze of icing sugar, milk, and a splash of vanilla extract is a great topping to drizzle over the bundt for an extra touch of sweetness.
- When storing the bundt cake, it can remain at room temperature but for best results, wrap whole cake with cling wrap and freeze, or individually wrap slices for an easy grab-and-go treat.
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