Embrace the flavors of fall with Pumpkin Spice Bundt Cake, a spiced pumpkin cake featuring a moist, tender crumb and a luscious cream cheese glaze. This Cozy Fall Dessert is perfect for holiday gatherings, cozy family dinners, or satisfying autumn cravings, offering a buttery bundt delight that’s effortlessly elegant. Bake this cozy recipe for a crowd-pleasing treat on Food and Tips!
Why You’ll Love Pumpkin Spice Bundt Cake
- Warm Spices: Pumpkin Spice Bundt Cake glows with cinnamon and nutmeg in this cozy recipe.
- Moist Texture: Pumpkin puree ensures a tender spiced pumpkin cake.
- Easy Elegance: No decorating skills needed for this buttery bundt delight.
- Beginner-Friendly: Simple steps for a cozy recipe success.
- Perfect for Fall: Ideal for holidays with this spiced pumpkin cake.
Ingredients for Pumpkin Spice Bundt Cake
Here’s what you’ll need for this spiced pumpkin cake (makes ~12 servings):
For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tbsp pumpkin pie spice
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 4 large eggs, room temperature
- 1 (15 oz/425 g) can pumpkin puree
- ½ cup (120 g) sour cream
- 1 tsp pure vanilla extract
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tbsp (30–45 ml) milk
- ½ tsp pure vanilla extract
- Pinch of kosher salt
Equipment
- 12-cup bundt pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredient Tips
- Pumpkin Puree: Canned puree ensures moisture for this spiced pumpkin cake.
- Sour Cream: Adds richness to this buttery bundt delight.
- Pumpkin Pie Spice: Blends cinnamon, nutmeg, and cloves for this cozy recipe.
- Cream Cheese: Softened for a smooth glaze on this spiced pumpkin cake.
- Butter: Room-temperature for a fluffy cozy recipe batter.
Directions for Pumpkin Spice Bundt Cake
Let’s bake this delightful buttery bundt delight!
Preheat and Prepare
I preheat the oven to 350°F (175°C). I grease and flour a 12-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking for this spiced pumpkin cake.
Mix Dry Ingredients
In a medium bowl, I whisk 2 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, and 1 tbsp pumpkin pie spice until combined for this cozy recipe.
Cream Butter and Sugars
In a large bowl, I beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes, for this buttery bundt delight.
Add Wet Ingredients
I beat in 4 eggs one at a time, then add 15 oz pumpkin puree, ½ cup sour cream, and 1 tsp vanilla extract, mixing until just combined. The batter may look curdled, which is normal for this spiced pumpkin cake.
Combine and Pour
I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid a tough batter. I pour the batter into the prepared bundt pan and smooth the top for this cozy recipe.
Bake and Cool
I bake for 50–60 minutes, until a toothpick comes out clean. I cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely for this Pumpkin Spice Bundt Cake.
Make the Glaze
In a bowl, I beat 4 oz softened cream cheese until smooth. I add 1 cup powdered sugar, ½ tsp vanilla, a pinch of salt, and 2–3 tbsp milk, one at a time, until pourable but thick for this buttery bundt delight.
Glaze and Serve
Once cooled, I drizzle the cream cheese glaze over the cake, letting it drip naturally down the sides. I slice and serve this spiced pumpkin cake for a cozy treat.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: ~1 hour 20 minutes (plus cooling)
- Servings: ~12 servings
- Calories: ~380 kcal per serving
- Macros per Serving: 50g carbs, 5g protein, 18g fat
Variations for Pumpkin Spice Bundt Cake
Try these twists on this spiced pumpkin cake:
- Nutty Crunch: Add ½ cup chopped pecans to the batter for a crunchy buttery bundt delight.
- Maple Glaze: Swap cream cheese for a maple glaze in this cozy recipe.
- Chocolate Chips: Fold in ½ cup chips for a decadent spiced pumpkin cake.
- Gluten-Free: Use gluten-free flour for a gluten-free cozy recipe.
- Swirled Filling: Swirl cream cheese inside for a rich buttery bundt delight.
Serving Ideas:
- Pair with Food and Tips’ spiced latte for a cozy vibe.
- Serve with Food and Tips’ whipped cream for extra richness.
- Enjoy with Food and Tips’ apple cider for a fall treat.
Storage
I store this buttery bundt delight tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days. For freezing, I wrap slices individually and store for up to 2 months, thawing at room temperature for a fresh cozy recipe.
Serving Tips
- Presentation: Serve Pumpkin Spice Bundt Cake on a pedestal for elegance.
- Garnish: Sprinkle cinnamon or pecans for this spiced pumpkin cake’s appeal.
- Pairing: Enjoy with coffee or Food and Tips’ fall drink recipes for a cozy treat.
- Portion Size: 1 slice per person for a satisfying serving.
- Occasions: Ideal for Thanksgiving, family gatherings, or cozy fall evenings.
FAQs About Pumpkin Spice Bundt Cake
Here are answers to common questions about this spiced pumpkin cake:
How do I prevent the cake from sticking?
Grease and flour the bundt pan thoroughly for this cozy recipe.
Can I use homemade pumpkin puree?
Yes, ensure it’s well-drained for this buttery bundt delight.
Why did my batter look curdled?
It’s normal with pumpkin and sour cream in this spiced pumpkin cake.
How do I get a thick glaze?
Add milk gradually to keep the glaze pourable but thick for this cozy recipe.
Can I make it gluten-free?
Use gluten-free flour for a gluten-free buttery bundt delight.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Pumpkin Spice Bundt Cake is a spiced pumpkin cake with a moist crumb and creamy glaze. This cozy recipe is perfect for fall celebrations or cozy nights in. Bake this buttery bundt delight on Layla Cooks for a warm, festive dessert!
Pumpkin Spice Bundt Cake
Ingredients
For the Cake:
- 2 ½ cups 315 g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 tbsp pumpkin pie spice
- 1 cup 225 g unsalted butter, softened
- 1 cup 200 g brown sugar, packed
- ½ cup 100 g granulated sugar
- 4 large eggs room temperature
- 1 15 oz/425 g can pumpkin puree
- ½ cup 120 g sour cream
- 1 tsp pure vanilla extract
For the Cream Cheese Glaze:
- 4 oz 115 g cream cheese, softened
- 1 cup 120 g powdered sugar
- 2 –3 tbsp 30–45 ml milk
- ½ tsp pure vanilla extract
- Pinch of kosher salt
Instructions
Preheat and Prepare
- I preheat the oven to 350°F (175°C). I grease and flour a 12-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking for this spiced pumpkin cake.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, and 1 tbsp pumpkin pie spice until combined for this cozy recipe.
Cream Butter and Sugars
- In a large bowl, I beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes, for this buttery bundt delight.
Add Wet Ingredients
- I beat in 4 eggs one at a time, then add 15 oz pumpkin puree, ½ cup sour cream, and 1 tsp vanilla extract, mixing until just combined. The batter may look curdled, which is normal for this spiced pumpkin cake.
Combine and Pour
- I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid a tough batter. I pour the batter into the prepared bundt pan and smooth the top for this cozy recipe.
Bake and Cool
- I bake for 50–60 minutes, until a toothpick comes out clean. I cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely for this Pumpkin Spice Bundt Cake.
Make the Glaze
- In a bowl, I beat 4 oz softened cream cheese until smooth. I add 1 cup powdered sugar, ½ tsp vanilla, a pinch of salt, and 2–3 tbsp milk, one at a time, until pourable but thick for this buttery bundt delight.
Glaze and Serve
- Once cooled, I drizzle the cream cheese glaze over the cake, letting it drip naturally down the sides. I slice and serve this spiced pumpkin cake for a cozy treat.
Notes
- Grease the bundt pan well, ensuring every crevice is coated.
- Use room-temperature ingredients for best results.
- Don’t overbake — start checking at 50 minutes.
- For added texture, fold in chopped nuts or chocolate chips before baking.
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