Nothing beats the aroma of pumpkin and spices wafting throughout your home. Topped with a cream cheese glaze this Pumpkin Bundt Cake recipe is moist, delicious and a good bet for Thanksgiving dessert.
Prep. Time: 10 mins • Cook Time: 50 mins • Total Time: 1 hour
Makes 12-16 servings
Moist Pumpkin Bundt Cake topped with Cream Cheese Glaze and a smidge of caramel.
Ingredients:
1 cup (2 sticks) butter, softened
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 (15 oz.) can pumpkin puree
3/4 cup buttermilk
1 tsp. vanilla extract
1 1/4 cups granulated sugar
3 large eggs
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1/4 tsp. vanilla extract
1 cup powdered sugar (plus extra if needed)
Directions:
Preheat oven to 350°F. Grease a bundt pan with non-stick cooking spray or butter. Add a little flour to dust the pan, shaking to distribute evenly. Discard the excess.
In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until combined. In a separate bowl, stir together pumpkin, buttermilk and vanilla until combined.
In another large bowl, using an electric mixer on medium-high speed, beat together butter and sugar until fluffy. Add eggs and beat another minute, occasionally scraping down sides of bowl. With mixer on low speed, add the dry ingredients alternatively with the pumpkin mixture until batter is just smooth. Do not over mix.
Pour batter into greased bundt pan. Use a spatula to smooth and even batter. Bake in 350ºF oven for 45 to 50 minutes or until a wooden pick or skewer inserted in center of cake comes out clean.
Cool cake in pan on a cooking rack for 30 minutes. Invert cake onto a cooling rack or a cake platter to cool completely before icing.
Cream Cheese Glaze:
In a bowl, beat the cream cheese, vanilla, and powdered sugar together on medium low speed until combined. Add milk one tablespoon at a time, beating to combine, until the glaze reaches desired consistency. If the glaze is to runny, add a little more powdered sugar. Pour over cooled bundt cake, allowing glaze to run down sides.
