Pumpkin Spice Bundt Cake
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.
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.