Pumpkin Bundt Cake
User Reviews
5
Pumpkin Bundt Cake
Description
This Pumpkin Bundt Cake features a rich batter made with softened butter, granulated and brown sugars, eggs, canned pumpkin (not pumpkin pie filling), sour cream, and vanilla extract, which ensures moisture and tenderness. The dry ingredients include all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice for a balanced warm flavor.
A cinnamon-spiced filling of brown sugar, flour, pumpkin pie spice, and butter is layered between half the batter and the remainder spread on top in a bundt pan. Baking at 350°F for about 45-50 minutes creates a golden crust and a moist interior with a visible sweet swirl of spiced filling.
The finished cake is glazed with an icing made from powdered sugar, cinnamon, heavy cream, and butter, adding sweetness and matching spice notes. This combination results in a tender, flavorful cake with a moist crumb, distinct pumpkin taste, and cinnamon aroma.
The cake can be stored in an airtight container at room temperature for up to four days. For longer storage, freezing for up to three months is possible; thaw at room temperature before serving. Freezing the icing separately preserves its texture better for frosting the cake after thawing. If desired, this cake can be baked in loaf pans instead of a bundt pan. Pumpkin pie spice can be substituted with a blend of ginger, nutmeg, allspice, and cloves as a fallback.
Ingredients
Cake
- 1 cup butter softened, salted
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 egg room temperature, large
- 1 cup pumpkin not pumpkin pie filling, canned
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Filling
- 1 cup light brown sugar packed
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons butter softened, salted
Icing
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 2 Tablespoons butter softened, salted
Instructions
- Preheat the oven to 350°F.
- Beat the butter, granulated sugar, and brown sugar together in a large bowl until creamy and light, about 2-3 minutes.
- Add the eggs, pumpkin, sour cream, and vanilla, beating until combined. Be sure to scrape the bottom and sides of the bowl so everything gets evenly combined.
- Add the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix just until combined. Set aside.
- Make the filling by combining the brown sugar, flour, cinnamon, pumpkin pie spice, and butter in a medium bowl. Mix well until evenly combined and the mixture has a sandy texture.
- Spray a 12-cup bundt pan with baking spray, then spread half of the cake batter into the pan. Spoon the brown sugar filling onto the batter, mounding it in the middle and trying to stay away from the edges as much as possible.
- Spoon the remaining batter on top of the filling and spread into an evenly layer.
- Bake for 45-50 minutes until a skewer inserted into the center of the bundt cake comes out clean with just a few crumbs. Cool for 10-15 minutes before flipping the pan over onto a wire rack or cake plate. The cake should slide right out.
- Once the cake has cooled, make the icing by mixing the powdered sugar, cinnamon, heavy cream, and butter in a medium bowl until creamy and smooth. It should be pourable but thick. If necessary, add a little extra heavy cream to thin out the icing or additional powdered sugar if the icing is too thin.
- Pour the icing over the cooled cake. You can serve the cake immediately or let the icing firm up a bit for an hour or two before covering with a cake dome to keep fresh.
Notes
- Store the cake in an airtight container at room temperature for up to 4 days.
- Freeze the cake for up to 3 months; thaw completely before serving.
- For best results, freeze the icing separately and frost the thawed cake just before serving.
- You may use two loaf pans instead of a bundt pan if preferred.
- If pumpkin pie spice is unavailable, substitute with 1/2 teaspoon each of ground ginger and nutmeg plus 1/4 teaspoon ground allspice and cloves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
| Carbohydrates | 112g | 37% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 596mg | 25% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 83g | 166% |
| Vitamin A | 4043IU | 81% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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