Description
A delightful Southern Strawberry Punch Bowl Cake that combines the flavors of pumpkin and apple cider for a unique dessert experience.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup apple cider
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons apple cider
- 1 tablespoon unsalted butter, melted
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan or a 10-inch Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, oil, apple cider, and vanilla until smooth.
- Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined—don’t overmix.
- Pour the batter into the prepared pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. If using a Bundt pan, begin checking around 45 minutes.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely.
- Whisk powdered sugar, apple cider, melted butter, cinnamon, and vanilla until smooth. Add a little more cider if needed to reach a pourable consistency.
- Drizzle the apple cider glaze generously over the cooled pumpkin cake.
- Let the glaze set for 10–15 minutes, then slice and serve.
Notes
- For an extra autumn flavor, sprinkle the finished cake with chopped pecans or walnuts before the glaze sets.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg