Description
This pumpkin bundt cake is incredibly moist and flavorful, infused with warm autumn spices and a rich cream cheese glaze. Perfect for fall gatherings or a cozy dessert any time of year.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, room temperature
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the cream cheese glaze: 4 oz (113g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick spray and dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Pour batter evenly into prepared bundt pan. Smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy. Add milk 1 tablespoon at a time until desired drizzling consistency is reached.
- Drizzle glaze over cooled cake. Let set for 10 minutes before slicing and serving.
Notes
- For a dairy-free version, substitute butter with vegan butter and cream cheese with a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- This cake can be frozen (without glaze) for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
- Prep Time: PT20M
- Cook Time: PT55M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg