Description
Indulge in the warmth of fall with this delightful Pumpkin Bundt Cake, a perfect blend of moist pumpkin, aromatic spices, and a luscious cream cheese glaze. Designed for ease and enjoyment, this cake stands out as an effortless alternative to traditional pumpkin pie.
Ingredients
Scale
- 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
- For the glaze: 1 tablespoon butter, 3 oz cream cheese, 1 cup powdered sugar, 1-2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, mix oil, sugars, vanilla extract, and eggs until smooth. Stir in the pumpkin.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Pour batter into the bundt pan and bake for about 60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a cooling rack.
- For the glaze, beat butter and cream cheese together; gradually add powdered sugar and milk until smooth.
- Drizzle glaze over cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 23g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg