Pumpkin Bundt Cake
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5.0
48 reviews
Excellent
Pumpkin Bundt Cake
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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!
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Ingredients
Pumpkin Bundt Cake
- 1 1 cup unsalted butter softened
- 1 1 cup granulated sugar
- 1 1 cup light brown sugar firmly packed
- 2 2 teaspoons ground cinnamon
- ¾ ¾ teaspoon ground ginger
- ½ ½ teaspoon allspice
- ½ ½ teaspoon ground nutmeg
- 4 4 large eggs room temperature preferred
- 15 15 oz canned pumpkin puree
- 1 1 cup sour cream
- 1 1 Tablespoon vanilla extract
- 3 3 cups all-purpose flour
- 1 1 teaspoon baking powder
- 1 1 teaspoon baking soda
- 1 1 teaspoon table salt
Cream Cheese Glaze
- 2 2 oz cream cheese softened
- 2 2 Tablespoons butter salted or unsalted, softened
- 1 1 cup powdered sugar
- 1 1 teaspoon vanilla extract
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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.
Equipments used:
Notes
- Store in an airtight container at room temperature for up to 4-5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
456kcal
(23%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
324mg
(14%)
Potassium
166mg
(5%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
5408IU
(108%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 456kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 324mg | 14% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 5408IU | 108% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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