This pumpkin bundt cake is soft, sweet, and full of warm spices. It is topped with a rich cream cheese glaze that tastes amazing. Your whole house will smell wonderful while it bakes.
Prep 15 minutes Cook 50 minutes Total 1 hour 5 minutes Serves 10
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces softened cream cheese
- 1 cup powdered sugar
- 2 tablespoons milk
How to make it
- Preheat your oven to 350 degrees Fahrenheit and grease a bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into your prepared pan and bake for 45 to 50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- To make the glaze, beat the cream cheese, powdered sugar, and milk together until smooth and drizzle over the cooled cake.
Tips
Serve this cake with a warm cup of coffee or tea. Make sure the cake is completely cool before you pour the glaze on top.
