I love eating pumpkin pie in the fall, but I absolutely hate making pie crust. As a result, this easier-than-pie cake has become my go-to dessert for fall get-togethers.
For the Cake
- 1 (15-ounce) can unseasoned pumpkin puree
- 4 large eggs
- 1 cup oil or melted (and cooled) butter*
- 1-1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
*Whichever you choose to use will change the taste/texture of the cake slightly. Butter obviously will add flavor to the cake, while oil will make it more moist. I tend to use a 50/50 blend here, or 1/2 cup oil with 1/2 cup melted butter, to get the best of both worlds.
For the Glaze
- 1-1/2 to 2 cups powdered sugar
- 1-2 teaspoons cinnamon (to taste)
- 1-2 tablespoons milk (to desired consistency)
Preheat oven to 350 degrees. Grease and flour a bundt pan.
In a large mixing bowl, whisk the pumpkin puree, eggs, oil (or butter), sugars, and spices together. In a small bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour batter into prepared cake pan; bake for 45-50 minutes. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and let cool completely on a cooling rack.
Once the cake has cooled, combine the powdered sugar, cinnamon, and milk until the glaze reaches the desired taste/consistency. Drizzle the glaze over the cake and serve.