As the crisp air settles in and the leaves begin to change, it’s the perfect time to embrace the cozy flavors of fall in your baking.
Bundt cakes, with their rich flavors and stunning presentations, are a fantastic way to celebrate the season.
Whether you’re gathering with family and friends for a holiday feast, enjoying an afternoon tea, or simply treating yourself to a sweet indulgence, bundt cakes offer endless possibilities for seasonal ingredients.
From spiced pumpkin and maple pecan to apple cinnamon and cranberry orange, this collection of 50+ fall bundt cake recipes will inspire your baking adventures and fill your kitchen with the comforting aromas of autumn.
Let’s dive into these delicious recipes that are sure to be crowd-pleasers and become staples in your fall baking repertoire!
50+ Festive Fall Bundt Cake Recipes You’ll Love
As you explore these 50+ fall bundt cake recipes, you’ll discover that each cake brings its own unique flavor and charm to your seasonal celebrations.
These recipes not only highlight the best ingredients of fall but also provide a canvas for your creativity in the kitchen. Whether you’re a seasoned baker or just starting, these bundt cakes are approachable and rewarding to make.
So grab your bundt pan, gather your favorite autumn flavors, and start creating mouthwatering masterpieces that will delight your family and friends.
Embrace the spirit of the season with these delicious desserts, and make your fall gatherings truly memorable!
Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake is a quintessential fall dessert, featuring the warm flavors of cinnamon, nutmeg, and cloves. The moist cake is infused with pumpkin puree, giving it a rich, dense texture. Drizzled with a cream cheese glaze, this cake is not only visually appealing but also incredibly delicious. It’s perfect for holiday gatherings, potlucks, or simply enjoying with a warm cup of coffee on a crisp fall day.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Add the pumpkin puree, eggs, and vanilla, mixing until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until you achieve a smooth consistency. Stir in the vanilla extract.
- Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
This Pumpkin Spice Bundt Cake embodies the essence of fall with its comforting flavors and inviting aroma. It’s a versatile dessert that pairs wonderfully with coffee or tea and can serve as the centerpiece of your fall festivities. Whether you’re hosting a family gathering or looking for a special treat to share with friends, this cake will surely leave everyone wanting more.
Apple Cinnamon Bundt Cake
The Apple Cinnamon Bundt Cake is a delightful combination of tart apples and sweet cinnamon, making it an irresistible dessert for the fall season. This cake is fluffy and moist, with chunks of fresh apples throughout. Topped with a caramel glaze, it’s a showstopper that brings the classic flavors of autumn to your table. Ideal for brunch, dessert, or a cozy night in, this cake will become a favorite in your recipe collection.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- For the Caramel Glaze:
- 1 cup brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the diced apples, until just combined.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a boil, stirring constantly, for about 2 minutes. Remove from heat and stir in vanilla extract.
- Glaze the Cake: Drizzle the warm caramel glaze over the cooled bundt cake.
The Apple Cinnamon Bundt Cake is a celebration of fall flavors, combining the sweetness of apples with the warmth of cinnamon and caramel. Each bite is moist and packed with deliciousness, making it perfect for family gatherings or a cozy afternoon treat. Serve it warm with a scoop of vanilla ice cream for an extra special dessert that everyone will love!
Maple Pecan Bundt Cake
This Maple Pecan Bundt Cake is a delightful homage to fall’s most beloved flavors. The rich, buttery cake is infused with pure maple syrup and studded with crunchy pecans, creating a delightful texture and flavor combination. Topped with a maple glaze, this cake is a perfect ending to any fall meal or a delicious treat for your next gathering. It encapsulates the essence of autumn and is sure to leave a lasting impression.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- For the Maple Glaze:
- 1 cup powdered sugar
- ¼ cup pure maple syrup
- 1-2 tablespoons milk (to reach desired consistency)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Maple Syrup: Add the eggs one at a time, mixing well after each. Stir in the maple syrup and vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pecans.
- Pour and Bake: Pour the batter into the prepared bundt pan. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a bowl, mix together the powdered sugar, maple syrup, and enough milk to achieve your desired glaze consistency.
- Glaze the Cake: Drizzle the maple glaze over the cooled bundt cake.
The Maple Pecan Bundt Cake is a delightful treat that brings together the flavors of fall in every bite. The sweet, nutty flavors of maple and pecan create a harmonious combination that’s perfect for any occasion. Whether served at a festive gathering or enjoyed as a cozy dessert at home, this cake is bound to become a cherished favorite. Pair it with a cup of coffee or tea for a truly comforting experience!
Chocolate Chip Pumpkin Bundt Cake
Indulge in the rich flavors of fall with this Chocolate Chip Pumpkin Bundt Cake. This cake combines the warm spices of pumpkin pie with the decadent taste of chocolate chips, creating a delightful balance of flavors. The cake is moist, tender, and perfect for any occasion, whether it’s a holiday gathering or a cozy afternoon snack. With its inviting aroma and beautiful presentation, this cake is sure to be a hit at any fall celebration.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 1 cup pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Combine Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Chocolate Glaze: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chocolate chips, stirring until smooth.
- Glaze the Cake: Once the cake is completely cooled, drizzle the chocolate glaze over the top.
This Chocolate Chip Pumpkin Bundt Cake is a delightful fusion of two beloved flavors that embodies the spirit of fall. The combination of pumpkin and chocolate not only provides a rich, satisfying taste but also creates a beautiful visual appeal. Whether you serve it at a holiday gathering or enjoy it at home, this cake is sure to please everyone. Pair it with a warm cup of coffee or hot chocolate for the perfect fall treat!
Cranberry Orange Bundt Cake
Brighten up your fall gatherings with this Cranberry Orange Bundt Cake. The tartness of fresh cranberries is beautifully balanced with the sweetness of orange zest and juice, creating a vibrant and flavorful cake. This delightful bundt cake is perfect for breakfast, brunch, or dessert and will surely impress your guests with its colorful presentation and refreshing taste. The addition of a simple orange glaze enhances the flavor and gives the cake a stunning finish.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon grated orange zest
- ½ cup fresh orange juice
- 1 cup fresh cranberries (or frozen cranberries, thawed)
- For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon grated orange zest
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Orange: Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and orange juice.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the fresh cranberries.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix together the powdered sugar, orange juice, and orange zest until smooth.
- Glaze the Cake: Drizzle the orange glaze over the cooled bundt cake.
The Cranberry Orange Bundt Cake is a vibrant and refreshing dessert that captures the essence of fall with its bright flavors and beautiful presentation. The tart cranberries and zesty orange create a delightful contrast, making it an excellent choice for any celebration or gathering. This cake can be enjoyed on its own or served with whipped cream for an extra touch of indulgence. Your friends and family will love this festive treat!
Caramel Apple Bundt Cake
Experience the delightful flavors of fall with this Caramel Apple Bundt Cake. Bursting with juicy apple chunks and drizzled with a luscious caramel sauce, this cake is the perfect way to celebrate the season. It’s moist, tender, and packed with warm spices that enhance the apple flavor. This bundt cake is not only delicious but also visually stunning, making it a fantastic centerpiece for any gathering. Serve it warm with a scoop of vanilla ice cream for a truly comforting dessert.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
- ½ cup chopped pecans (optional)
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples and chopped pecans (if using).
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Caramel Sauce: In a saucepan over medium heat, combine the sugar and cook until it melts and turns a light amber color. Stir in the butter until melted. Carefully add the heavy cream, vanilla extract, and a pinch of salt, stirring until smooth.
- Glaze the Cake: Drizzle the warm caramel sauce over the cooled bundt cake.
The Caramel Apple Bundt Cake is a decadent tribute to the flavors of fall, combining sweet, juicy apples with rich caramel for an irresistible dessert. Its moist texture and delightful apple chunks make it a comforting choice for any occasion. Serve it at family gatherings, holiday parties, or as a sweet treat to enjoy at home. This cake is sure to bring smiles and warmth to your table, and it’s the perfect way to celebrate the season!
Spiced Pear Bundt Cake
Embrace the flavors of autumn with this Spiced Pear Bundt Cake. This cake features tender, juicy pears mixed with warm spices such as cinnamon and nutmeg, making it a perfect choice for the fall season. The addition of a simple glaze enhances the cake’s flavor without overwhelming its natural sweetness. Perfect for holiday gatherings or an afternoon tea, this moist and flavorful bundt cake will impress your guests and leave them craving more.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups peeled and diced ripe pears (such as Bosc or Anjou)
- ½ cup chopped walnuts (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined. Gently fold in the diced pears and walnuts if using.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth and drizzleable.
- Glaze the Cake: Once cooled, drizzle the glaze over the cake.
This Spiced Pear Bundt Cake is a fragrant and delicious tribute to the bountiful harvest of fall. The combination of soft pears and warm spices creates a delightful flavor profile that warms the soul. This cake is ideal for serving at festive gatherings or simply enjoying with a cup of coffee at home. Its lovely presentation and unique taste will surely make it a cherished recipe in your fall baking collection!
Maple Pecan Bundt Cake
Celebrate the rich flavors of fall with this Maple Pecan Bundt Cake. The warm, nutty taste of pecans combined with the sweetness of pure maple syrup creates a cake that is both indulgent and comforting. This moist bundt cake is easy to make and is perfect for breakfast, dessert, or as a sweet snack. The addition of a maple glaze makes it a showstopper, turning a simple cake into an elegant treat that is sure to impress.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- 1 cup chopped pecans (lightly toasted)
- For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk (if needed for consistency)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract and maple syrup.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Prepare the Maple Glaze: In a small bowl, mix together the powdered sugar and maple syrup until smooth. Add milk if needed to reach your desired consistency.
- Glaze the Cake: Drizzle the glaze over the cooled bundt cake.
The Maple Pecan Bundt Cake is a delightful nod to the flavors of fall, bringing together the rich sweetness of maple syrup and the crunch of pecans. This cake is perfect for any occasion, from family gatherings to cozy get-togethers with friends. Pair it with a warm beverage for a perfect autumn experience. The luscious maple glaze not only adds flavor but also gives the cake a beautiful finish, making it a standout dessert that is sure to be loved by all.
Chai-Spiced Bundt Cake
Enjoy the comforting flavors of chai tea with this Chai-Spiced Bundt Cake. Infused with a blend of aromatic spices, including cardamom, cinnamon, and ginger, this cake is a perfect reflection of fall’s warmth. The cake is moist and flavorful, making it an ideal choice for gatherings, celebrations, or simply as a sweet treat to enjoy at home. Topped with a vanilla glaze, this cake is both beautiful and delicious, making it a showstopper at any event.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, cardamom, ginger, and cloves).
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Cake: Once the cake has cooled, drizzle the vanilla glaze over the top.
The Chai-Spiced Bundt Cake is a wonderfully aromatic treat that brings the cozy flavors of chai tea into a moist and tender cake. This delightful dessert is perfect for any fall gathering or as a comforting sweet to enjoy at home. The warming spices combined with the sweet vanilla glaze create a perfect harmony of flavors, ensuring that every bite is a delightful experience. Serve it alongside your favorite tea or coffee for a truly satisfying fall treat!
Pumpkin Spice Bundt Cake
The Pumpkin Spice Bundt Cake captures the essence of fall with its rich pumpkin flavor and warm spices. This moist cake is a delightful combination of pumpkin puree, cinnamon, nutmeg, and cloves, making it a perfect treat for cozy gatherings or festive celebrations. Topped with a cream cheese glaze, it adds a creamy sweetness that complements the cake’s spiced notes beautifully. This recipe is not only easy to make but also an impressive centerpiece for any fall dessert table.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree and mix until smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth and drizzleable.
- Glaze the Cake: Drizzle the cream cheese glaze over the cooled bundt cake.
This Pumpkin Spice Bundt Cake is a quintessential fall dessert that perfectly balances sweetness with warm, spicy notes. The pumpkin adds moisture and a subtle richness, while the cream cheese glaze elevates it to a new level of indulgence. Whether enjoyed as a dessert at Thanksgiving dinner or as an afternoon snack with coffee, this cake is sure to become a beloved addition to your fall baking lineup!
Caramel Apple Bundt Cake
Indulge in the sweet and tart flavors of fall with this Caramel Apple Bundt Cake. This moist cake features tender chunks of fresh apples and a rich caramel flavor that perfectly complements the spiced batter. Finished with a luscious caramel glaze, this cake is not only delicious but also visually stunning, making it an excellent choice for potlucks, parties, or family gatherings. The combination of flavors and textures will leave everyone wanting a second slice!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups peeled and chopped apples (such as Granny Smith)
- ½ cup caramel sauce (for mixing)
- For the Caramel Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons caramel sauce
- 1-2 tablespoons milk (if needed for consistency)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon and nutmeg).
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined. Gently fold in the chopped apples and caramel sauce.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Caramel Glaze: In a small bowl, mix the powdered sugar and caramel sauce until smooth. Add milk as needed to reach a drizzleable consistency.
- Glaze the Cake: Drizzle the caramel glaze over the cooled bundt cake.
The Caramel Apple Bundt Cake is a true celebration of autumn flavors, bringing together the sweetness of caramel and the tartness of fresh apples in a tender cake. It’s a delightful dessert that not only tastes amazing but also looks impressive, making it perfect for entertaining guests. Serve it warm or at room temperature, and watch as it disappears quickly from the dessert table!
Chocolate Hazelnut Bundt Cake
Indulge in a rich and decadent treat with this Chocolate Hazelnut Bundt Cake. Perfect for chocolate lovers, this cake combines the deep flavor of cocoa with the nutty goodness of hazelnuts, creating a luxurious dessert that is perfect for fall gatherings. Topped with a hazelnut glaze, this bundt cake is not only delicious but also visually stunning, making it an impressive centerpiece for any occasion. Its moist texture and rich flavor are sure to please everyone at your table.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped hazelnuts (lightly toasted)
- For the Hazelnut Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons hazelnut spread (like Nutella)
- 1-2 tablespoons milk (if needed for consistency)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined. Fold in the chopped hazelnuts.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Hazelnut Glaze: In a small bowl, mix the powdered sugar and hazelnut spread until smooth. Add milk as needed to reach a drizzleable consistency.
- Glaze the Cake: Drizzle the hazelnut glaze over the cooled bundt cake.
The Chocolate Hazelnut Bundt Cake is a luxurious treat that combines the rich flavors of chocolate and hazelnuts in a beautifully moist cake. Perfect for special occasions or simply as a decadent dessert to enjoy at home, this cake will delight chocolate lovers and impress your guests. The hazelnut glaze adds a finishing touch that elevates this cake to an irresistible level. Savor each slice and embrace the flavors of fall!
Maple Pecan Bundt Cake
The Maple Pecan Bundt Cake is a delicious tribute to autumn with its rich maple flavor and crunchy pecans. This moist cake is infused with maple syrup, giving it a deep, sweet taste that’s perfect for the fall season. The addition of toasted pecans adds a delightful crunch, while a maple glaze on top brings everything together for a truly decadent treat. Perfect for Thanksgiving dessert or a cozy gathering, this cake is sure to be a hit with family and friends alike.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup pure maple syrup
- 1 cup chopped pecans (lightly toasted)
- For the Maple Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons pure maple syrup
- 1-2 tablespoons milk (if needed for consistency)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and maple syrup until just combined. Gently fold in the toasted pecans.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Maple Glaze: In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Add milk as needed to reach a drizzleable consistency.
- Glaze the Cake: Drizzle the maple glaze over the cooled bundt cake.
The Maple Pecan Bundt Cake is a heartwarming dessert that captures the essence of fall with its rich flavors and delightful textures. The combination of sweet maple syrup and crunchy pecans creates a harmonious balance that will delight your taste buds. Serve this cake at your next gathering or enjoy it as a comforting treat at home. Its aroma and taste will surely fill your kitchen with the spirit of the season!
Cranberry Orange Bundt Cake
Brighten up your fall baking with this refreshing Cranberry Orange Bundt Cake. This cake perfectly balances the tartness of fresh cranberries with the zesty flavor of orange, creating a delightful combination that is both seasonal and refreshing. The moist cake is further enhanced with a citrus glaze, making it an elegant addition to your holiday table or any festive occasion. This recipe is easy to make and sure to impress your guests with its vibrant flavors.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh cranberries (or frozen, thawed)
- Zest of 1 orange
- For the Orange Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined. Fold in the fresh cranberries and orange zest.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Orange Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Glaze the Cake: Drizzle the orange glaze over the cooled bundt cake.
The Cranberry Orange Bundt Cake is a refreshing and delightful way to celebrate fall flavors. The tart cranberries paired with the bright citrus notes of orange make this cake not only beautiful but also a perfect complement to any festive gathering. Its stunning appearance and delicious taste will surely impress your guests and add a burst of color to your dessert table. Enjoy a slice with a cup of tea or coffee for a delightful afternoon treat!
Spiced Pear Bundt Cake
Embrace the flavors of fall with this Spiced Pear Bundt Cake, a moist and fragrant dessert that showcases the sweetness of ripe pears and the warmth of autumn spices. This cake is infused with cinnamon, nutmeg, and ginger, creating a cozy aroma that will fill your kitchen as it bakes. The tender pieces of fresh pear provide delightful bursts of flavor and texture, making this cake a perfect centerpiece for fall gatherings or a comforting dessert after dinner. Topped with a simple glaze, this bundt cake is a delicious way to celebrate the season.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups peeled and diced ripe pears (about 2 medium pears)
- For the Simple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined. Gently fold in the diced pears.
- Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Simple Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled bundt cake.
The Spiced Pear Bundt Cake is a delightful way to showcase the seasonal flavors of fall. With its warm spices and sweet pears, this cake is not only delicious but also brings a sense of comfort and nostalgia to your dessert table. Perfect for family gatherings or cozy evenings at home, this bundt cake will surely be a cherished recipe for years to come. Serve it warm or at room temperature, and enjoy the delightful flavors that fall has to offer!
Note: More recipes are coming soon!
