Description
Indulge in the ultimate cozy dessert with this Pumpkin Bundt Cake! Moist and flavorful, this cake is infused with a delightful blend of warm spices and pure pumpkin, making it a perfect treat for fall gatherings and holiday celebrations. Topped with a luscious cream cheese glaze, each slice offers a comforting taste that evokes all the joys of autumn. Whether you serve it at Thanksgiving, Halloween parties, or enjoy it as an everyday dessert, this easy-to-make recipe is sure to impress family and friends alike.
Ingredients
- 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
- 1 tablespoon butter (softened)
- 3 oz cream cheese (softened)
- 1 cup powdered sugar (or more as needed)
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine vegetable oil, white sugar, brown sugar, vanilla extract, and eggs until smooth. Stir in the pumpkin puree.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for about 60 minutes or until a toothpick comes out clean.
- Allow cooling for 10 minutes before inverting onto a wire rack.
- For the glaze: Beat softened cream cheese and butter until smooth; gradually add powdered sugar and milk to desired consistency. Drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg