Imagine sinking your fork into a moist, spice-laden pumpkin cake with a velvety cream cheese icing that promises to transport you straight to autumn's most delectable moments. This Pumpkin Bundt Cake isn't just a dessert; it's a warm hug on a plate that combines the rich, comforting flavors of pumpkin and warm spices with a luxurious cream cheese glaze that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, this show-stopping cake is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and ensure even distribution of spices and leavening agents.
- In a large mixing bowl, combine white sugar and brown sugar. Add pumpkin puree, vegetable oil, and eggs. Whisk vigorously until the mixture is smooth and well incorporated, creating a uniform orange-colored batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake texture.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes. Test for doneness by inserting a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack and allow to cool completely, approximately 30-40 minutes.
- For the cream cheese icing, beat softened cream cheese in a bowl until smooth. Gradually add powdered sugar and vanilla extract, mixing until the icing is creamy and free of lumps.
- Once the cake is completely cooled, drizzle the cream cheese icing over the top, allowing it to naturally cascade down the ridges of the bundt cake.
- Let the icing set for 10-15 minutes before serving. Slice and serve at room temperature, optionally garnishing with a light dusting of cinnamon.
Tips
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to keep the cake tender and light.
- Grease Like a Pro: Use a pastry brush to get every nook and cranny of the bundt pan to ensure easy cake release.
- Check for Doneness: A toothpick should come out with just a few moist crumbs - not completely dry, not wet.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before removing to prevent breaking.
- Icing Technique: For a professional look, drizzle cream cheese icing from the center, allowing it to naturally flow down the cake's ridges.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 75mg
