Thanksgiving Bundt Cake — warm, spiced, and beautifully golden — is the heart of fall baking here at BeamRecipes. Hi, I’m Amanda. Cooking has always been my way of creating comfort, connection, and joy, and this cake captures that spirit perfectly. With cozy notes of cinnamon, nutmeg, and brown sugar, this Thanksgiving Bundt Cake brings together everything I love about the season — warmth, family, and flavor. At BeamRecipes, I believe food should be approachable and full of heart, and this cake is exactly that: simple to make, stunning to serve, and made to share around your holiday table.
Serving Versatility
This Thanksgiving Bundt Cake can be served in endless delightful ways — with a drizzle of maple glaze, a scoop of vanilla ice cream, a dusting of powdered sugar, or alongside a mug of warm apple cider. You can even serve it for brunch with coffee or as a cozy dessert after your Thanksgiving dinner spread
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce or pumpkin puree
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- Optional: ½ cup chopped pecans or cranberries
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp apple cider or milk
- ½ tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in applesauce (or pumpkin puree), sour cream, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in nuts or cranberries if using.
- Pour batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Whisk together glaze ingredients and drizzle over cooled cake.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: Approximately 310 per slice
Why You’ll Love This Recipe
- Quick preparation: Easy to mix, bake, and glaze.
- Budget-friendly ingredients: Simple pantry staples make it stress-free.
- Big, cozy flavor: Warm spices, soft texture, and subtle sweetness.
- Nutritional value: A lighter dessert that uses applesauce or pumpkin for moisture and fiber.
- Customizability: Swap the glaze, spices, or mix-ins to fit your taste and season.
Cultural or Cooking Technique Note
The Bundt cake, with its iconic ring shape, originated in Europe but became a staple of American baking in the 1950s. Its unique design allows for even baking and makes every cake look stunning without much effort — perfect for festive occasions like Thanksgiving.
Serving Suggestions
- Top with a maple or brown butter glaze for a rich holiday flavor.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
- Pair with hot apple cider or pumpkin spice lattes for a cozy dessert hour.
- Add fresh cranberries or caramel drizzle for a festive twist.
Pro Tips for Success
- Always grease your Bundt pan thoroughly to prevent sticking.
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix once the flour is added — it keeps the cake tender.
- Let the cake cool before glazing so it doesn’t melt off.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and foil for up to 3 months. Reheat individual slices in the microwave for 10–15 seconds or enjoy at room temperature.
5 Common Mistakes to Avoid
- Not greasing the Bundt pan properly: Bundt cakes are notorious for sticking if the pan isn’t well-prepped. Use both butter (or oil spray) and a light dusting of flour to ensure an easy release.
- Overmixing the batter: Mixing too long can make the cake dense and tough. Stir just until the flour is incorporated.
- Skipping ingredient room temperature: Cold eggs or butter can cause the batter to curdle. Always bring ingredients to room temperature for a smoother texture.
- Underbaking or overbaking: Check your cake 5 minutes before the suggested time. Every oven varies, so test with a toothpick for doneness.
- Glazing while hot: Wait until the cake is completely cooled before adding glaze, or it will melt off instead of setting beautifully.
4 Frequently Asked Questions
1. Can I make this Thanksgiving Bundt Cake ahead of time?
Yes! You can bake it a day ahead.
2. Can I substitute the applesauce or pumpkin puree?
Absolutely. You can use mashed banana, Greek yogurt, or even sweet potato puree for a similar texture and moisture level.
3. What’s the best way to prevent the cake from sticking to the pan?
Use a nonstick Bundt pan, and grease it thoroughly with butter or baking spray, then dust lightly with flour. Make sure every groove is coated.
4. How can I add extra flavor or texture?
Try folding in chopped pecans, walnuts, or dried cranberries. You can also add orange zest or a hint of maple extract for a festive twist.
Closing Paragraph
This Thanksgiving Bundt Cake is everything a holiday dessert should be — simple, comforting, and full of seasonal charm. It’s the perfect way to bring warmth and joy to your table, no matter how big or small your gathering. Bake it once, and it might just become your new Thanksgiving tradition!
🎀 Final Thoughts amanda
From my kitchen to yours, I hope this cake brings as much warmth and happiness to your home as it does to mine. Thanksgiving is all about gratitude, love, and sharing delicious moments — and this Bundt cake fits right in. Bake it with joy, serve it with love, and savor every cozy bite.
Thanksgiving Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- 1 cup unsalted butter softened
- 1 ½ cups brown sugar
- 3 large eggs
- 1 cup unsweetened applesauce or pumpkin puree
- ½ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- ½ cup chopped pecans or cranberries optional
Glaze
- 1 cup powdered sugar
- 2–3 tbsp apple cider or milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in applesauce (or pumpkin), sour cream, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in nuts or cranberries if using.
- Pour batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Whisk together glaze ingredients and drizzle over cooled cake.