My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s simple to make (just 25 minutes of prep!) and perfect for fall!
Instructions 00:00 Introduction 00:19 Preheat oven to 350F (175C) and thoroughly grease and flour a 12-cup bundt pan (tap out excess flour). Set aside. 00:23 In a large mixing bowl, combine butter, sugars, and spices (cinnamon, ginger, allspice, nutmeg) and use an electric mixer to cream together until light and fluffy and well-combined (about 2-3 minutes on high speed). 01:27 Add eggs, one at a time, stirring very well after each addition (about 30 seconds after each addition on high speed). 02:03 Stir in pumpkin, sour cream, and vanilla extract. 03:00 In a separate bowl, whisk together flour, baking powder, baking soda, and salt. 03:24 With mixer on low-speed or, stirring with a spatula, gradually stir dry ingredients into wet (I do this in 3-4 parts). 04:05 Pour batter into greased bundt pan and bake for 60 minutes or until a wooden skewer inserted into the thickest part comes out clean or with moist crumbs. 06:39 Allow to cool in pan for 30 minutes then carefully invert onto cooling rack and allow to cool completely before icing. Cream Cheese Glaze 07:01 In a microwave-safe bowl, stir together cream cheese and butter until smooth and creamy. 07:25 Gradually stir in powdered sugar until combined, then stir in vanilla extract. 07:45 Transfer bowl to the microwave and microwave in 5-10 second intervals, stirring in-between, until mixture is melty and pourable. 08:22 Drizzle or pour over bundt cake. Allow glaze to firm before slicing and serving.
Notes Storing Store in an airtight container at room temperature for up to 4-5 days.
