Pumpkin Bundt Cake
User Reviews
5
Pumpkin Bundt Cake
Description
The Pumpkin Bundt Cake starts with creaming butter, granulated sugar, brown sugar, and a combination of spices to create a fragrant base. Eggs are incorporated one at a time followed by pumpkin puree, sour cream, and vanilla extract to enrich the batter. Flour, baking powder, baking soda, and salt are mixed separately and gradually blended in, ensuring a balanced rise and texture. The batter is poured into a well-greased bundt pan and baked until a skewer comes out clean or with moist crumbs, providing a tender cake with a slightly crisp exterior.
The accompanying cream cheese glaze mixes softened cream cheese, butter, powdered sugar, and vanilla for a creamy, mildly tangy icing that complements the spice and sweetness of the cake. The cake is cooled thoroughly before glazing to maintain the glaze's texture.
This cake can be stored in an airtight container at room temperature for 4 to 5 days, making it convenient for make-ahead dessert options during gatherings or seasonal occasions.
Ingredients
Pumpkin Bundt Cake
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon ground nutmeg
- 4 egg room temperature preferred, large
- 15 oz pumpkin puree canned
- 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.
Notes
- Store the finished cake in an airtight container at room temperature to maintain freshness for up to 4-5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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