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

Easy Cream Cheese Glaze

key ingredient

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

PREHEAT THE OVEN

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

COMBINE & WHISK

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

COMBINE & MIX

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.

MIX TOGETHER

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.

PREP THE PAN

READ MORE:

How to Make Pumpkin Spice Bundt Cake

bostongirlbakes.com

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