The Spicy Olive’s Spiced Pumpkin Bundt Cake

The Spiced Pumpkin Bundt Cake is the perfect dessert for any special occasion in the Fall!

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 The Spicy Olive's Spiced Pumpkin Bundt Cake
The Spicy Olive's Spiced Pumpkin Bundt Cake
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Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 1/2 cups white sugar
  • 1 cup The Spicy Olive's mild single varietal olive oil like an Arbosano, Chiquitita or other mild low bio phenol olive oil
  • 1 teaspoon bourbon vanilla or 1/2 teaspoon vanilla and 1/2 teaspoon bourbon or more to taste
  • 2 cups pumpkin puree
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts optional
For the glaze
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon bourbon
  • 2 teaspoons real vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Salt
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 1/2 cups white sugar
  • 1 cup The Spicy Olive's mild single varietal olive oil like an Arbosano, Chiquitita or other mild low bio phenol olive oil
  • 1 teaspoon bourbon vanilla or 1/2 teaspoon vanilla and 1/2 teaspoon bourbon or more to taste
  • 2 cups pumpkin puree
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts optional
For the glaze
  • 2 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon bourbon
  • 2 teaspoons real vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Salt
The Spicy Olive's Spiced Pumpkin Bundt Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan.
  2. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
  3. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. if desired. Spread batter into prepared 12x18 inch pan.
  4. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free.
  6. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.