Description
Indulge in the ultimate fall dessert with this moist and flavorful Pumpkin Bundt Cake. Perfectly spiced and topped with a luscious cream cheese glaze, this cake is not only easy to make but also incredibly versatile. Whether enjoyed at Thanksgiving gatherings, cozy weekends, or holiday celebrations, each slice bursts with the warm essence of pumpkin and spices. Say goodbye to complicated desserts—this delightful bundt cake is sure to impress family and friends while filling your kitchen with an irresistible aroma.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 (15 oz) can pure pumpkin puree
- 3 oz cream cheese
- 1 cup powdered sugar
- 1–2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan.
- In one bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat vegetable oil, white sugar, and brown sugar until blended. Add vanilla and eggs one at a time; mix well. Stir in pumpkin puree.
- Gradually fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared bundt pan and smooth the top. Bake for about 60 minutes or until a toothpick comes out clean.
- Let cool for about 10 minutes before transferring to a cooling rack. Once cooled, prepare the glaze by mixing cream cheese, powdered sugar, and milk until smooth; drizzle over the cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg