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Pumpkin Bundt Cake

Pumpkin Bundt Cake

Tuba
This Pumpkin Bundt Cake is the ultimate fall treat, blending warm spices, moist crumb, and a hint of sweetness in every bite. With just 20 minutes of prep and a little over an hour in the oven, you’ll have a stunning centerpiece that’s as delicious as it is beautiful.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 283 kcal

Ingredients
  

For the Pound Cake:

  • 1 cup unsalted butter, at room temperature
  • 1 cup white granulated sugar
  • ⅓ cup light brown sugar
  • 4 large eggs, at room temperature
  • ⅓ cup buttermilk
  • 2 Tablespoons vanilla bean paste, or pure vanilla extract
  • 1 15 oz can pumpkin puree
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt

For the Cream Cheese Glaze:

  • 3 Tablespoons cream cheese, softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla bean paste, or pure vanilla extract
  • 1-2 Tablespoons milk

Instructions
 

  • Preheat the oven to 350°F.
  • Grease a bundt pan thoroughly with butter or nonstick cooking spray. Ensure all the crevices are well-coated to prevent sticking.
  • In a large mixing bowl, cream together the unsalted butter, white granulated sugar, and light brown sugar until light and fluffy. Using a hand mixer or stand mixer, this should take about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition.
  • Pour in the buttermilk, vanilla bean paste (or vanilla extract), and pumpkin puree. Mix until everything is fully combined and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Be careful not to overmix.
  • Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
  • Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. After cooling, carefully invert the cake onto a wire rack to cool completely.
  • In a medium bowl, whisk the softened cream cheese with a hand whisk until it becomes smooth and creamy.
  • Add the powdered sugar and vanilla bean paste, mixing until fully incorporated.
  • Gradually add 1-2 tablespoons of milk, one tablespoon at a time, until the glaze reaches the desired consistency—smooth and pourable.
  • Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
  • Let the glaze set for a few minutes before slicing and serving.

Nutrition

Calories: 283kcalCarbohydrates: 36gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 74mgSodium: 147mgPotassium: 62mgFiber: 1gSugar: 21gVitamin A: 449IUVitamin C: 0.03mgCalcium: 50mgIron: 1mg
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