Pumpkin Chai Bundt Cake



Bundt Cake Dry:

  • 3 cup flour
  • 2 teaspoon powder
  • 1 teaspoon soda
  • 1 1⁄2 teaspoon salt
  • 1 tablespoon cinnamon 2 tsp. ginger
  • 1 teaspoon cardamom
  • 1⁄2 teaspoon all-spice
  • 1⁄2 teaspoon nutmeg
  • 1⁄4 teaspoon black pepper

Bundt Cake Wet:

  • 1 cup oil
  • 1 1⁄2 cup sugar
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 can (15 oz.) pumpkin puree

Browned Butter Glaze

  • One stick unsalted butter
  • 1 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • Food dye 


  1. Combine dry ingredients in a bowl and set aside
  2. Mix sugar and oil in stand mixer until fluffy, add eggs, vanilla, and pumpkin and mix until smooth
  3. Slowly add in dry until mixed
  4. Grease* bundt pan or mini bundt pans, pour in batter and bake until done
  5. Once cooled, take bundt out of pan and let cool further while you make the browned butter
  6. Brown Butter Glaze: Cook one stick of butter in a pan on low until it browns and smells nutty. Add 1 1/2 cup powdered sugar and 2 tablespoons heavy cream and whisk until smooth. Add some color! Pour over bundt cake (you won’t need it all), sprinkle some pumkin seeds and let cool & harden

*Bundt grease to make sure cake comes out beautifully! Combine equal parts canola oil, flour and organic vegetable shortening and whisk until smooth. Keep in fridge and use whenever you make a bundt cake!