Description
Indulge in the ultimate fall dessert with our Pumpkin Bundt Cake! This moist and flavorful cake captures the essence of autumn with rich pumpkin and warm spices, making it a delightful treat for any occasion. Topped with a luscious cream cheese glaze, this cake is not only easier to make than pumpkin pie but also offers an impressive presentation that will wow your guests. Perfect for Thanksgiving gatherings or cozy afternoons, this recipe is sure to become a seasonal favorite.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 can (15 oz) pure pumpkin puree
- 3 oz cream cheese (for glaze)
- 1 cup powdered sugar (for glaze)
- Milk (for glaze as needed)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a bundt pan thoroughly.
- In one bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, mix vegetable oil, white sugar, brown sugar, vanilla extract, and eggs until smooth.
- Stir in pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for about 60 minutes or until a toothpick comes out clean.
- Cool for about 10 minutes before transferring to a wire rack. For the glaze, mix softened cream cheese with powdered sugar and milk until smooth; drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg