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Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze gives a bundt cake a Fall twist by adding pumpkin puree to both the cake and the pumpkin glaze.

Course Dessert
Cuisine American
Keyword Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 507 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Cake

  • 2 cups (400g) granulated sugar
  • 1 cup (2 sticks, 227g) butter, softened
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt

Glaze

  • 1 cup (125g) confectioners' sugar
  • 1-2 tablespoons milk, as needed for desired consistency
  • ½ teaspoon vanilla extract
  • 2 tablespoons pumpkin puree
  • ¼ teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled

Instructions

Cake

  1. Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan or spray it with nonstick cooking spray.

  2. 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.)

  3. Slowly add the eggs, one at a time, and continue mixing until well incorporated.
  4. Add the pumpkin, sour cream, and vanilla, mixing on low speed until well blended.

  5. With the mixer on low, add the flour, one cup at a time. Next, add the cinnamon, baking soda, and salt. Blend until well incorporated.

  6. Pour cake batter into the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.

  7. Allow cake to cool to room temperature before inverting onto a plate and adding the glaze.

Glaze

  1. Place confectioners' sugar in a medium bowl. Slowly whisk milk into the sugar, beginning with just one tablespoon. Then, add a teaspoon of milk at a time until the glaze reaches your desired consistency. Continue whisking until no lumps appear.

  2. Continue whisking while adding the vanilla, canned pumpkin, cinnamon, and melted butter.

  3. Once the glaze is smooth, gently pour over the top of the cooled bundt cake, allowing it to drizzle down the sides of the cake.

  4. Slice, serve, and enjoy.