My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It's simple to make (just 25 minutes of prep!) and perfect for fall! Recipe includes a how-to video!
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).
1 cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 2 teaspoons ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon allspice, ½ teaspoon ground nutmeg
Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed).
4 large eggs
Stir in pumpkin, sour cream, and vanilla extract.
15 oz canned pumpkin puree, 1 cup sour cream, 1 Tablespoon 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.
2 oz cream cheese, 2 Tablespoons butter
Gradually stir in powdered sugar until combined, then stir in vanilla extract.
1 cup powdered sugar, 1 teaspoon 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.
Video
Notes
Storing
Store in an airtight container at room temperature for up to 4-5 days.