This Thanksgiving Bundt Cake is a festive treat that combines the warm flavors of spice, pumpkin, and a delicious glaze. It’s perfect for sharing with friends and family!
Baking this cake is a breeze! Just mix the ingredients, pour it into a bundt pan, and let the oven do the work. It warms up any gathering with yummy smells and smiles! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. If you want a gluten-free version, you can use a 1:1 gluten-free baking flour blend, which works well in most recipes.
Pumpkin puree: Canned pumpkin is perfect here. If you’re feeling adventurous, you can roast and puree fresh pumpkin for a richer flavor. Just make sure it’s not pumpkin pie filling!
Dried cranberries: These add a nice tartness. If you don’t have them, raisins or chopped dried cherries can work as a substitute. They’ll change the flavor a bit, but still taste great!
Chopped pecans: They give a lovely crunch. If you’re nut-free, you could use pumpkin seeds or just leave them out entirely. The cake will still be delicious!
How Do I Make Sure My Bundt Cake Comes Out Perfectly?
The key to a successful bundt cake starts with the pan. Make sure to grease and flour it well. This helps the cake release easily after baking. Here’s how to do it:
- Use non-stick cooking spray or butter to coat every nook and cranny.
- Sprinkle a bit of flour inside and tap to coat, shaking off the excess.
Another tip is to avoid overmixing the batter. Mix just until the dry ingredients are combined. This keeps your cake from being dense. Lastly, let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Patience is key!
Thanksgiving Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
- 1 cup dried cranberries (plus extra for garnish)
- 1/2 cup chopped pecans (plus extra for garnish)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 50-60 minutes to bake. After baking, allow the cake to cool for about 15 minutes in the pan before transferring it to a wire rack. Make sure to chill your finished cake in the fridge for about 30 minutes if you want to have a nice glaze that hardens well!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is warming, grease and flour a bundt pan thoroughly to help the cake come out easily later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. These spices will provide that warm holiday flavor. Set this bowl aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is crucial for a tender cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time to the butter and sugar mixture, making sure to beat well after each addition. Now, stir in the vanilla extract until it’s mixed in smoothly.
5. Combine Wet Ingredients:
Next, mix in the pumpkin puree and sour cream, blending until everything is combined. The pumpkin will give moisture and flavor!
6. Combine Dry and Wet Mixtures:
Gradually add the pre-mixed dry ingredients into the wet ingredients, stirring gently just until combined. Be careful not to overmix!
7. Fold in Cranberries and Pecans:
Using a spatula, fold in the dried cranberries and chopped pecans evenly throughout the batter for fun bursts of flavor in every bite.
8. Bake:
Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Be patient, the delicious smell will soon fill your kitchen!
9. Cool and Release:
Once baked, let the cake cool in the pan for about 15 minutes. After that, gently invert it onto a wire rack to cool completely. This helps the cake to be light and fluffy!
10. Make the Glaze:
While the cake is cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. If it looks too thick, feel free to add a bit more milk until you reach your desired consistency.
11. Drizzle and Garnish:
Once the cake is completely cool, drizzle the glaze evenly over the top. For a festive touch, garnish with extra dried cranberries and whole pecans.
12. Serve and Enjoy!
Slice the cake, serve it to your friends and family, and enjoy every delicious bite of your Thanksgiving Bundt Cake!
img src=”https://talesfromthekitchen.com/wp-content/uploads/2025/09/thanksgiving-bundt-cake.webp” alt=””>
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until soft, then scoop it out and puree it. Just make sure it’s not pumpkin pie filling, as that contains added sugars and spices.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt as a great substitute. It will also add a nice tanginess to the cake but will keep it moist.
How Should I Store Leftover Bundt Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to a month. Just let it thaw in the refrigerator when you’re ready to enjoy again!
Can I Make This Cake Ahead of Time?
Yes, this Bundt cake is perfect for making ahead of time! You can bake it up to 2 days in advance and store it at room temperature. Just glaze it right before serving to keep that fresh look!
