Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze gives a bundt cake a Fall twist by adding pure pumpkin to both the cake and the glaze. Try my Pumpkin Dessert for another dessert to add to your Thanksgiving menu.
Pumpkin Spice Bundt Cake
With pumpkin spice season upon us (I mean Fall), why not add a bundt cake with pure pumpkin in the recipe to the list? Pure pumpkin is added to both the cake and the glaze for just the right amount of pumpkin flavor in every bite. The cake is a moist cake that could be added to your holiday menu or enjoyed with a hot cup of coffee on a cool, crisp morning.
Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze Ingredients
There are two pumpkin-flavored parts to this recipe–the bundt cake and the glaze. The important ingredient in both is pure pumpkin.
Pure Pumpkin: Be sure to look for pure pumpkin (also known as pumpkin puree), not pumpkin pie filling. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness into the cake and glaze.
Glaze: If you prefer, you could serve this cake without the glaze. We loved the added pumpkin flavor and extra sweetness that this glaze brought to the recipe.
How to Store
Store the pumpkin spice bundt cake in an airtight container at room temperature for up to 3 day. Store in the refrigerator for up to 5 days. To freeze this cake, I recommend not adding the glaze until you are ready to serve. Place the whole cake or individual pieces in an airtight container or freezer-safe sealable plastic bag. Try to remove as much air as possible. Be sure to label and date the container. The cake will freeze well for up to 3 months. When ready to thaw, remove the cake from the freezer and place it in the refrigerator overnight. Allow the cake to come to room temperature before serving.
Pumpkin Spice Bundt Cake
- 2 cups (400 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup (245 g) pure pumpkin
- 1 cup (230 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup (125 g) confectioners' sugar
- 1-2 tablespoons whole milk, as needed for desired consistency
- ½ teaspoon vanilla extract
- 2 tablespoons pure pumpkin
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted and cooled
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
- Cream together sugar and butter in a large mixing bowl. Beat on low until light and fluffy. (You could use a stand mixer or a handheld mixer.)
- Slowly add the eggs, one at a time, and continue mixing until well incorporated.
- Add the pumpkin, sour cream, and vanilla, mixing on low speed until combined.
- With the mixer on low, add the flour, one cup at a time. Next, add the cinnamon, baking soda, and salt. Mix until well incorporated.
- Pour cake batter into the prepared bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
- Allow to cool for about 15-20 minutes in the pan and then invert it onto a serving plate to cool completely.
- In a medium bowl, add confectioners' sugar and 1 tablespoon of milk. Whisk together until no lumps remain, adding a teaspoon of milk at a time as needed until you reach your desired consistency.
- Continue whisking while adding the vanilla, pumpkin, cinnamon, and melted butter.
- Once the glaze is smooth, gently pour over the top of the cooled bundt cake.
- Slice, serve, and enjoy.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.