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Pumpkin Spice Bundt Cake

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 pieces
Calories 350
A moist and flavorful pumpkin spice cake perfect for fall gatherings, topped with a creamy glaze.

Ingredients

Butter and Dry Ingredients

  • 0.75 cup butter, at room temperature, plus more to grease the pan
  • 2.25 cups flour plus more for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon salt

Pumpkin and Wet Ingredients

  • 1.25 cups canned pumpkin (not pumpkin pie filling)
  • 0.75 cup buttermilk
  • 1 teaspoon vanilla
  • 1.25 cups granulated sugar
  • 3 eggs eggs
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons heavy cream
  • 1.5 cups powdered sugar
  • 1 teaspoon vanilla

Instructions 

  • Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  • Mix dry ingredients; in another bowl, combine pumpkin, buttermilk, and vanilla. Beat butter and sugar until creamy, then add eggs. Alternate adding dry and pumpkin mixtures to batter.
  • Spoon batter into pan and bake for 45-50 minutes. Cool for 15 minutes, then remove from pan and cool completely.
  • Beat cream cheese, cream, powdered sugar, and vanilla until smooth. Drizzle over cooled cake.

Notes

Ensure not to overmix the batter for a light texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin