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Pumpkin Bundt Cake

Pumpkin bundt cake with warm spice and a thick cream cheese glaze, baked until golden and toothpick-clean. The tender crumb comes from creaming butter and sugar and folding in the dry ingredients just until combined.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
cooling in pan 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter softened
  • 2 cup granulated sugar
  • 4 eggs
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup sour cream
  • 2 tsp vanilla
For cream cheese glaze
  • 6 oz cream cheese softened
  • 1.5 cup powdered sugar
  • 3 tbsp milk start with 3 tbsp, add 1 more if needed for drizzle
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin bundt cake
  1. Preheat oven to 325F, then grease and flour a 10-inch bundt pan very well and set it aside.
  2. Whisk all-purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
  3. Beat unsalted butter and granulated sugar until very light and fluffy, then add eggs one at a time and mix until smooth.
  4. Add pumpkin puree, sour cream, and vanilla, then fold in the flour mixture until just combined, without overmixing.
  5. Pour the batter into the prepared bundt pan and bake at 325F for 60-70 minutes until a toothpick comes out clean.
  6. Cool the cake in the pan for 20 minutes, then invert onto a rack and cool completely.
Make and drizzle the cream cheese glaze
  1. Beat cream cheese until smooth, then beat in powdered sugar, 3 tablespoons milk, vanilla, and cinnamon until glossy.
  2. Drizzle the glaze generously over the cooled cake so it settles into the ridges.

Notes

Pro tip: grease-and-flour the bundt pan thoroughly (including every ridge) so the cake releases cleanly after the 20-minute cooling step. Store wrapped at room temperature up to 2 days or refrigerated up to 5 days; freeze the baked cake (un-glazed) up to 2 months. For a lighter option, use low-fat cream cheese in the glaze and reduce milk slightly as needed to keep a thick drizzle consistency.