This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000, see note.
This is the cake you need for every fall holiday—it is a big, attractive bundt, with a moist crumb and lightly spiced, not-too-sweet flavor. The pumpkin and oil keep the cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.
If you want a vanilla-flavored glaze, add 1 teaspoon vanilla extract; for a maple flavor, add ½ teaspoon vanilla and ½ teaspoon maple extract.
Ingredients
Makes one 10-inch Bundt or tube cake; serves 10 to 14
Pumpkin bundt:
Glaze:
Garnish:
Special Equipment
Pan preparation:
Step 1
Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.
Make pumpkin bundt:
Step 2
Position rack in lower third of oven. Preheat oven to 350°F.
Step 3
In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
Step 4
Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
Step 5
With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
Step 6
Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
Step 7
Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
Make glaze:
Step 8
Once the cake has cooled, whisk together all the ingredients for the glaze until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
Cooks' Note
Step 9
釉的数量保持不变的titudes, but if you are baking the cake at high elevation, follow the adjustments below.
If baking at 3,000 feet:
Step 10
Increase flour to 3⅓ cups plus 1 tablespoon.
Omit baking powder.
Increase baking soda to 2 teaspoons minus ⅛ teaspoon.
Increase salt to 1 teaspoon.
Decrease cinnamon to 1½ teaspoons.
Decrease nutmeg to 1 teaspoon.
Decrease allspice or mace to ¼ teaspoon.
Decrease granulated sugar to 1⅓ cups.
Decrease brown sugar to 1 cup.
Increase to 6 large eggs. Replace orange juice with ¾ cup buttermilk.
Place rack in lower third of oven; bake at 375°F for 55 to 57 minutes.If baking at 5,000 feet:
Step 11
Increase flour to 3⅓ cups plus 2 tablespoons.
Omit baking powder.
Increase baking soda to 1¾ teaspoons.
Increase salt to 1 teaspoon.
Decrease cinnamon to 1½ teaspoons.
Decrease nutmeg to 1 teaspoon.
Decrease allspice or mace to ¼ teaspoon.
Decrease granulated sugar to 1⅓ cups.
Decrease brown sugar to 1 cup.
Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk.
Place rack in lower third of oven; bake at 375°F for 50 to 55 minutes.If baking at 7,000 feet:
Step 12
Increase flour to 3½.
Omit baking powder.
Increase baking soda to 1½ teaspoons.
Increase salt to 1 teaspoon.
Decrease cinnamon to 1½ teaspoons.
Decrease nutmeg to 1 teaspoon.
Decrease allspice or mace to ¼ teaspoon.
Decrease granulated sugar to 1⅓ cups.
Decrease brown sugar to 1 cup.
Increase to 6 large eggs. Replace orange juice with 1 cup buttermilk.
Place rack in lower third of oven; bake at 375°F for 65 to 70 minutes.If baking at 10,000 feet:
Step 13
Increase flour to 3½ plus 1 tablespoon.
Omit baking powder.
Increase baking soda to 1⅛ teaspoons.
Increase salt to 1 teaspoon.
Increase cinnamon to 2½ teaspoons.
Increase nutmeg to 2 teaspoons.
Increase ground ginger to 2 teaspoons.
Decrease allspice or mace to 1 teaspoon.
Decrease cloves to ¼ teaspoon.
Decrease granulated sugar to 1¼ cups.
Decrease brown sugar to 1 cup.
Decrease oil to ¾ cup.
Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk.
Place rack in lower third of oven; bake at 375°F for 60 to 63 minutes.
How would you rate Porterfield Pumpkin Bundt With Snow White Glaze?
Leave a Review
Reviews (31)
Back to TopThis one is a potluck favorite. The first time I made it I was working in Grand Canyon NP, 7,000 ft. Followed the adjustments and it turned out beautifully. I personally put less glaze on top, personal preference. I now live at 5,000 ft and have made it here following the adjustments for this elevation. Still terrific and still a favorite at potlucks. The Pie in the sky elevation adjustments are spot to maintain quality, appearance, and taste.
Jan
New Mexico
12/3/2021
Easy, not too sweet, moist and delicious. prefer a cream cheese drizzle to the honey glaze, but it's still good.
anstavros
Denver, CO
11/10/2018
Really enjoyed this.
keolakai
Denver, CO
7/14/2013
OHHHH MY GOD!!! This cake was incredible!!! The evening before Thanksgiving I decided to heap MORE on myself (haha!) and make one more dessert from scratch. I wanted to do a Bundt cake in my pretty Bundt pan and stumbled across this recipe. WOW!! Double WOW!! Yes, the frosting is NOT snow-white, but who cares? And to the reviewer whose friend is the chef and said the frosting is not necessary - I beg to differ! The cake itself was incredible, yes... but the frosting added an amazing sweetness to it, I cannot describe... After a day of sitting in the frosting, it was even better. Everyone RAVED over this cake and it was the first to disappear, over pumpkin spice rolls (two were made/brought), pies, etc. I can't wait to make this cake again... perhaps for Christmas... YUM!!!!
Susanlee1972
Towson, MD
11/26/2012
Love it! I live at 7,000 feet and have trouble with high-altitude baking. I made this for Thanksgiving, and it was perfect: tasty, moist, tender crumb. It will definately have it's place in my holiday menu from now on.
panchita64
Albuquerque, NM
2/2/2010
Made this for a potluck Thanksgiving. One guest remarked how pumpkin pie is his favorite and how he looks forward to it all year. Upon hearing of my pumpkin bundt substitute he was very dissappointed to say the least. By the time dessert was over he was asking me for the recipe!
cyla
San Francisco, CA
1/4/2010
Made this for a potluck Thanksgiving. One guest remarked how pumpkin pie is his favorite and how he looks forward to it all year. Upon hearing of my pumpkin bundt substitute he was very dissappointed to say the least. By the time dessert was over he was asking me for the recipe!
Anonymous
San Francisco, CA
1/4/2010
I changed this up a bit, using butter instead of oil, and milk for the liquid. Very well received and long lasting.
kimmariet56
San Diego
11/7/2009
We thought this cake was very good, but nothing special. It's moist and dense with a tight crumb similar to a pound cake. The spices are well balanced. I added an extra teaspoon of cinnamon, 1/2 tsp. of cardamom and a teaspoon of vanilla. I baked mine in a tube pan and added a streusel topping which made for a nice presentation with the glaze drizzled over the streusel. Instead of the snow white glaze I went with a maple glaze. Took 73 minutes to bake.
acanadiancook
10/22/2009
Absolutely delicious. A guest who doesn't like pumpkin pie thoroughly enjoyed this cake. The glaze didn't turn out "snow white" but was still enjoyable.
Anonymous
10/22/2009
I was really, really excited to make this cake. I love pumpkin and bundt cake. Sadly, this recipe did not deliver. You could see where it could have been delicious, but it was bland and dry though I followed the recipe exactly. I'm definitely making it again but next time I'm going to cook it shorter than the suggested amount, triple the amount of spices, and somehow make it sweeter. It was fine but the results weren't worth the effort.
Camille_Marie
New Orleans, LA
10/1/2009
这个蛋糕好味道和质地。釉,however, is fantastic! Note: it comes out FAR from "snow white", even if you use clear vanilla extract. I used raw wild honey at the half the amount called for. This gave a noticable "honey" flavor that the family just loved. We are using this glaze on many other baked goods now. It's yummy!
reallyerica
Charlotte, NC
5/13/2009
DO NOT DO GLAZE!!!! It's perfect w/o the glaze...absolutely perfect. Even the celebrity chef I work for loved it but said not to put the glaze on it!
jessiet_85
Dallas, Texas
1/3/2009
To "Cook from Richmond, VA". When was the last time you got your oven tested for temperature accuracy? Sounds like your oven wasn't hot enough.
Anonymous
New Haven, CT
11/20/2008
I made the cake step by step and it came out Great. Moist and rose high, the icing stayed snow white unil I added the vanillaext, then it turned a light cream color, but I expected that. I did add cocnut to the top of the cake after I put the icing. Everyone LOVED it. I will be making it again!!
sl187
Daytona Beach, Florida
11/12/2008
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