Moist Pumpkin Spice Bundt Cake

Course: Dessert

Cuisine: American

Keyword: pumpkin spice bundt cake

Difficulty Level: Beginner

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 517kcal

Author: Kara @I Scream for Buttercream

This moist pumpkin spice bundt cake is an easy to make from scratch cake that’s full of cozy fall spices and topped with a cream cheese glaze.

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US Customary - Metric

Ingredients

For the cake

3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2-3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 cup vegetable oil
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
⅓ cup sour cream, room temperature
2 teaspoons vanilla extract

For the glaze

½ cup unsalted butter, room temperature (1 stick)
4 ounces (½ package) cream cheese, room temperature
3 cups confectioners sugar
2-3 tablespoons milk or cream (can use up to 4 tablespoons)
1 teaspoon vanilla extract

Instructions

For the cake:

Preheat the oven to 325 F. Grease or spray a 10-12 cup bundt pan very well.
In a medium-sized mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Set aside.
In a large mixing bowl, add the brown sugar, granulated sugar, eggs, vegetable oil, canned pumpkin, sour cream and vanilla. Whisk very well until smooth.
Add the dry ingredients to the liquid ingredients and mix with an electric mixer on medium speed only until well combined. Be careful not to mix too long or at too high a speed, or the cake will turn out dense. Only mix for about 20 seconds or so, or until you do not see any flour streaks.
Pour the cake batter into the prepared pan. Bake at 325 F for 50 – 55 minutes. The top of the cake will be slightly firm to the touch and a toothpick inserted into the cake will come out with a few moist crumbs on it or clean.
Set the baked cake on a cooling rack for about 15 minutes, then turn the cake out of the pan and onto a platter to cool completely.

For the glaze:

Note: If you prefer a light glaze, only make half the glaze recipe.
In a medium-sized mixing bowl, add the room temperature butter and cream cheese and mix well with an electric mixer on medium-high speed until smooth.
Add the confectioner’s sugar, vanilla and two tablespoons of milk. Mix on medium-high until smooth.
Check the consistency. If it’s too thick, add a teaspoon of milk and mix again. Keep checking and adjusting until the desired consistency is reached.
Spoon the glaze onto the cooled cake.

Notes

How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 5 days.

How to serve: Most cakes are best served close to room temperature. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving, or feel free to heat slices of cake in the microwave for about 7 seconds or so.

For other questions: Make sure to check out the TIPS & FAQs section in this post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.

Nutritional values are an estimate.

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Nutrition