A Thanksgiving Bundt cake is usually a pumpkin or spice cake baked in a fluted pan, inverted after a short rest, and finished with a simple glaze. The method is straightforward; the detail that matters is greasing every crease so the cake releases in one piece. It is a good dessert besides pie if you want something that slices cleanly for a crowd. See the Thanksgiving guide and Thanksgiving desserts.
Mix a pumpkin or spice batter
A standard 12-cup Bundt pan holds a batter made with about 3 cups of flour, 2 teaspoons of baking powder, a teaspoon of baking soda, salt, and warm spices such as cinnamon, ginger, and nutmeg. Beat 1 cup of oil or melted butter with 1½ to 2 cups of sugar, then add 4 eggs, a teaspoon of vanilla, and 1 cup of pumpkin puree if you want a pumpkin cake. Alternate the dry ingredients with 1 cup of buttermilk or milk until the batter is smooth. Do not overmix. This is one cake, not a second pumpkin pie; for pie, see {intern(‘how-to-make-pumpkin-pie’, ‘how to make pumpkin pie’)}.
Bake, rest, and invert
Spoon the batter into the prepared pan and bake at 350°F for about 45 to 60 minutes, until a tester comes out clean or with a few moist crumbs. Cool the cake in the pan on a rack for 10 to 15 minutes, then invert it onto the rack and let it cool completely. If it sticks, loosen the edges gently with a thin spatula before you flip it. A simple glaze of powdered sugar and milk, or a dusting of powdered sugar, is enough. Related: how to make a pumpkin roll and pumpkin cheesecake.
Serving and storing the cake
A Bundt cake slices neatly for a crowd and travels better than a frosted layer cake. Wait until the glaze has set before you wrap it or move it. The cake keeps, covered, at room temperature for a couple of days, or a little longer in the refrigerator. If you want to freeze it, skip the glaze, wrap the cooled cake well, and glaze it after it thaws. Serve it as it is, or with a little whipped cream, not with a second heavy frosting that hides the shape of the pan.
Frequently asked questions
Why did my Bundt cake stick to the pan?
The creases were probably not greased thoroughly. Brush shortening or butter into every groove, dust with flour, and invert the cake after a 10- to 15-minute rest, not while it is piping hot.
Can I make a Thanksgiving Bundt cake ahead?
Yes. Bake it a day ahead, cool it completely, and wrap it once it is cool. Glaze it the day you serve it so the glaze stays neat.
Should I use pumpkin puree or pumpkin pie filling?
Use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and it will throw off the batter.
Helpful kitchen tools
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — A scale helps you measure flour accurately so the cake has a even crumb.
- OXO Good Grips 11-Inch Balloon Whisk — A whisk is enough for the dry ingredients and for a simple powdered-sugar glaze.
- OXO Good Grips Bent Icing Spatula — Useful for loosening the cake from the pan and for spreading a thin glaze.
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Handy for measuring pumpkin puree, oil, and milk without extra bowls.
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