Description
This moist and flavorful Pumpkin Bundt Cake is a perfect fall treat, bursting with warm pumpkin pie spices and a luscious cream cheese glaze. Ideal for cozy gatherings or holiday celebrations, it combines a tender crumb with a sweet, tangy topping that enhances the rich pumpkin taste.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 (15 oz) can pure pumpkin
Glaze
- 3 oz cream cheese, softened
- 1 cup powdered sugar
- Milk, as needed for consistency
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined to distribute the leavening agents and spices evenly.
- Combine Wet Ingredients: In a separate bowl, beat the vegetable oil with white sugar, brown sugar, and vanilla extract together until the mixture is smooth and homogenous. Then, add eggs one at a time, mixing well after each addition to incorporate fully. Stir in the canned pumpkin puree until the mixture is uniform.
- Blend Batter: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to maintain a tender crumb in your cake.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Remove Cake: Allow the cake to cool in the pan for 10 minutes to set. Carefully invert the pan onto a wire rack to release the cake and let it cool completely.
- Prepare Glaze: While the cake cools, mix softened cream cheese with powdered sugar and add milk a little at a time until you reach a drizzle-able consistency. Adjust milk quantity as needed.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled bundt cake to finish it with a sweet and tangy topping.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- Use fresh pumpkin pie spice for maximum flavor impact.
- The glaze can be made thicker or thinner based on personal preference by adjusting milk.
- Store the cake covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free glaze alternative, substitute cream cheese with coconut cream and powdered sugar.
