Pumpkin Spice Bundt Cake

Oh, this Pumpkin Spice Bundt Cake is going to knock off your fall socks.  Packed full of delicious pumpkin flavor, moist and dense and topped with an unbelievably decadent cream cheese glaze.

With a new puppy in the house, I have been very busy.  With the potty training, keeping my eye on what she might be chewing, trying to remove it from her sharp little daggers, and in my spare time developing recipes for Thanksgiving I have been a wee bit frazzled.  But her sweet puppy kisses make it all worth it.  Isn’t she so cute!

Every November Jim and I throw a Thanksgiving themed Dinner Party the weekend before the actual holiday.

One of the challenges of throwing a Thanksgiving themed dinner party is giving your guests what they expect for Thanksgiving, the Turkey, stuffing and mashed potatoes while coming up with a few new dishes that they will love.   I want those new dishes to be easy and quick to pull together and are uncomplicated to serve to a group.

On Thanksgiving you expect Pumpkin Pie, so to be creative I made a Pumpkin Pie Spice cake.  Incorporating the pumpkin puree with the spices that make pumpkin pie, pumpkin pie that everyone loves, but in a moist cake which is easier to serve and can be made ahead of time. No need for whipped cream because the cake is topped with the delicious cream cheese glaze.

Print

Pumpkin Spice Bundt Cake

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 8 -10

Author Amy Stafford adapted from Martha Stewart

Ingredients

Pumpkin Spice Cake

• 2 cups cake flour plus more for dusting, not self-rising
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 tablespoon ground ginger
• 1 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter room temperature, 1 sticks
• 1 1/4 cups packed light-brown sugar
• 2 large eggs room temperature
• 1/2 cup buttermilk
• 3/4 cups canned pumpkin puree
• Baking Spray for pan

Cream Cheese Glaze

• 4 ounces cream cheese softened room temperature
• 1/4 tsp . vanilla extract
• 1 cup powdered sugar
• 1-2 Tbsp . whole milk more until consistency needed

Instructions

Pumpkin Spice Cake

1. Preheat oven to 350 degrees.
2. Spray a 7-cup Bundt pan with baking spray or butter and dust with flour
3. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
4. Beat butter and brown sugar together on medium speed until pale and fluffy, 2 to 3 minutes.
5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
6. Reduce speed to low and beat in flour mixture in 3 additions, alternating with the buttermilk.
7. Beat until just combined.
8. Add pumpkin puree, and beat until combined.
9. Pour batter into prepared pan and bake until golden, about 55 minutes or stick wooden skewer into cake and when it comes out clean.
10. Let cool on a wire rack for 30 minutes

Cream Cheese Glaze

1. Beat cream cheese, vanilla, and powdered sugar together on medium low speed with an electric mixer until creamy.
2. Add milk one tablespoon at a time, beating until the glaze reaches smooth somewhat pourable consistency. (similar to a yogurt thickness)
3. If the glaze gets too thin, add in more powdered sugar.

Some other great Pumpkin Recipes:

Gluten Free Pumpkin Coconut Chocolate Muffins

 Pumpkin Cake with Dark Chocolate Buttercream Frosting

Healthy Pumpkin Bread

Pumpkin Martini

 Pumpkin Banana Vanilla Smoothie

 Pumpkin Pesto