Pumpkin Bundt Cake Recipe
Spiced pumpkin bundt cake: with the most gorgeous texture! Velvety & soft, with a buttery backnote & tangy cream cheese glaze. Easy, 1-bowl recipe!
Servings: 16 slices
Calories: 513kcal
Ingredients
For the Pumpkin Bundt Cake:
- 4 cups all-purpose flour
- 1 ⅓ cups dark brown sugar (loosely packed)
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 ½ cups unsalted butter, softened
- 4 eggs (large)
- 15 ounces pure pumpkin puree
- 1 ⅓ cups sour cream*
- 2 teaspoons vanilla extract
For the Cream Cheese Glaze:
- 3 ounces cream cheese, softened
- 2 tablespoons milk
- 2 cups powdered sugar
- 4 drops lemon juice, or to taste
Instructions
To Make the Pumpkin Bundt Cake:
- Preheat the oven to 350 degrees F and generously grease and flour a 12-cup bundt pan.
- Stir the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in a large mixing bowl.
- Use an electric mixer to work in the butter on medium-low speed, until the mixture resembles damp sand.
- Stir in the eggs, one at a time, allowing each egg to become fully incorporated before adding the next.
- Scrape the bottom and sides of the bowl with a silicone spatula.
- Stir in the pumpkin puree, sour cream,* and vanilla extract.
- Turn the mixer up to medium-high speed and beat the batter for 60 to 90 seconds, to aerate it and develop the cake's structure.
- Transfer the batter to the prepared cake pan and bake until a skewer inserted in the thickest part comes out clean (approx. 65 minutes).
- When the cake is cool enough to handle, flip it onto a serving plate.
- Ice the cake with cream cheese glaze before serving.
To Make the Cream Cheese Glaze:
- Whisk the cream cheese and milk together until smooth.
- Stir in powdered sugar, a little at a time, until a thick icing forms.
- Stir in a few drops of lemon juice to enhance the tangy flavor.
Video
Notes
*The same amount of plain yogurt, plain Greek yogurt, or buttermilk can be substituted.
Nutrition
Serving: 1slice | Calories: 513kcal | Carbohydrates: 69g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 263mg | Potassium: 222mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4923IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg