Pumpkin Spice Bundt Cake

"This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. It’s made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!"

- Boston Girl Bakes

key ingredient

Pumpkin Puree

INGREDIENTS:

Cake – all-purpose flour  – baking powder – baking soda – pumpkin pie spice – salt – granulated white sugar – packed light brown sugar – canola oil – sour cream – eggs – 100% pure pumpkin puree – vanilla extract

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INGREDIENTS:

Cream Cheese Glaze: – cream cheese – unsalted butter – confectioners sugar – milk – vanilla extract

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Pumpkin Spice Bundt Cake

servings

12 Servings

COURSE

Dessert

total time

1 Hour 15 Minutes

prep time

15 Minutes

1. Prep oven. Position rack in center of oven and preheat to 350°F (177°C).

Pumpkin Bundt Cake

2. Combine dry ingredients. In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt.

Pumpkin Bundt Cake

3. Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla.

Pumpkin Bundt Cake

4. Combine wet and dry ingredients. Add flour mixture and stir to combine just until the last of the dry ingredients are incorporated. Do not overmix.

Pumpkin Bundt Cake

5. Prepare pan. Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. (Or you can use cooking spray and lightly dust with flour. I don't recommend butter as it can make your cake stick more and cause a dark exterior). Pour batter into bundt pan.

Pumpkin Bundt Cake

6. Bake. Bake cake until tester inserted into center comes out clean, about 55-60 minutes and top of cake springs back when touched Cool bundt cake in pan for 10 minutes then invert pan onto cooling rack to release the cake from the pan and continue to cool completely.

Pumpkin Bundt Cake

1. In a small mixing bowl, with an electric mixer (or you can use a wooden spoon if cream cheese and butter are soft enough) beat the cream cheese and butter on medium speed until light and fluffy.

Cream Cheese Glaze

2. Add the powdered sugar and mix on low until combined.

Cream Cheese Glaze

3. Stir in the milk and vanilla extract. Adjust consistency if needed.

Cream Cheese Glaze

4. Pour over cooled cake before serving.

Cream Cheese Glaze

Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Pumpkin Spice Bundt Cake!

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Enjoy!

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