Pumpkin Bundt Cake
This Pumpkin Bundt Cake is a celebration of fall in every bite, blending warm spices with rich, moist texture. The golden-brown crust gives way to a tender crumb infused with pumpkin’s natural sweetness and hints of cinnamon and nutmeg.
Ingredients
Pumpkin Bundt Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 4 large eggs room temperature preferred
- 15 oz canned pumpkin puree
- 1 cup sour cream
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
Cream Cheese Glaze
- 2 oz cream cheese softened
- 2 Tablespoons butter salted or unsalted, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside.
- In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed).
- Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
- Stir in pumpkin, sour cream, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts).
- Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs.
- Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing.
- Cream Cheese Glaze
- In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy.
- Gradually stir in powdered sugar until combined, then stir in vanilla extract.
- Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable.
- Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.
Nutrition
Calories: 456kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 100mgSodium: 324mgPotassium: 166mgFiber: 2gSugar: 40gVitamin A: 5408IUVitamin C: 1mgCalcium: 82mgIron: 2mg
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