Honey Pumpkin Bundt Cake

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If you’ve been following for a while, you probably won’t be surprised to hear that I make a LOT of bundt cakes. And ever since I moved to Los Angeles to be a Rebbetzin(!), I bake even more of them. They’re generally really delicious, but this Honey Pumpkin Bundt Cake really stands out. 

No jokes. I cut it open and saw the texture, then I tasted it. And I am not exaggerating when I say that I. Was. Speechless. The flavors of this cake are just so spot on, and the texture is as perfect as you’ll find in a Bundt Cake. I hope I convinced you because this recipe is just that good. You’re welcome!

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Honey Pumpkin Bundt Cake

Yield: 1 Bundt Cake

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Ingredients

• 4 eggs
• 3/4 cup oil
• 1 cup honey
• 3/4 cup sugar
• 1 can (15 oz) pumpkin purée
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom (optional)
• 2 cups flour

Honey Glaze

• 1 cup powdered sugar
• 1 Tablespoon honey
• 2 teaspoons milk or non-dairy milk

Instructions

1. Preheat oven to 350. Grease and flour a bundt pan; set aside.
2. In a mixing bowl, combine all ingredients except flour; whisk until combined and creamy.
3. Stir in flour and mix to combine.
4. Pour batter into prepared bundt pan. Bake for about 60 minutes, until the cake feels set.
5. Once cake is fully cooled, prepare the glaze: combine all ingredients in a small bowl. Mix until smooth and drizzle over the cooled cake.

Notes

Plan ahead: This cake can be frozen, well wrapped, with the glaze, until ready to serve.

More Honey Cake Recipes:

Honey Spice Bundt Cake {No Mixer}

Honey Tahini Bundt Cake

Honey Coffee Bundt Cake

Honey Chocolate Bundt Cake

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