This pumpkin bundt cake with cream cheese glaze is full of rustic charm and warm fall spices making it the perfect addition to any holiday table. .
And just when you thought I was going to make it through September without a single mention of pumpkin spice I go and prove you wrong! Ha. I will admit, it does feel a little strange to be talking about pumpkin spice this and pumpkin spice that while its over 30 degree Celsius outside. Such crazy fall weather we are having! But I wanted to share this deliciously moist pumpkin bundt cake with you. I think it will make the perfect addition to your Thanksgiving (dessert) menu!
Fall is my favourite season. I love the beauty in the changing colour of the leaves, all of the new shows on TV (anyone else super excited that This is Us is back?) and the general coziness of the season. Curling up with a cozy blanket and a good book is my idea of the perfect fall afternoon. Crisp fall mornings, apple picking and all things pumpkin - what's not to love? This bundt cake with its warm fall spices just tastes like autumn to me. I love the combination of the pumpkin pie spices with the tanginess of the cream cheese glaze. The pumpkin puree makes this bundt cake incredibly moist. The beautiful bundt cake pan creates a cake with a simple rustic elegance that is only enhanced by the cream cheese glaze. It makes the perfect dessert to serve at holiday gatherings but the bundt cake is simple enough to make that you will want to eat it during the week too. Omit the glaze and the pumpkin spice bundt cake makes the perfect breakfast paired with a hot cup of coffee.
Pumpkin Bundt Cake with Cream Cheese Glaze
Makes: One Bundt Cake
For the Cake
2 1/2 c flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar
2 c pumpkin puree
3 eggs
1 tsp vanilla
1/4 c milk
For the Glaze
4 oz cream cheese
3/4 c powdered sugar
1 tsp vanilla
1/4c heavy cream
Directions
Pre-heat oven to 350F. Grease and flour a bundt cake pan, set aside.
In a medium bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together butter and sugars until light and fluffy. Add eggs one at a time scraping down the side of the bowl after each addition. Add in vanilla. Mix in pumpkin puree until just incorporated.
On low speed, add flour mixture to pumpkin mixture. Mix until no streaks of flour remain. Add in milk until just incorporated. Transfer batter to prepared bundt pan. Even out top with a spatula. Bake for 45 minutes or until a toothpick comes out clean. Note: If the centre of the cake isn't fully baked through, but sides are browning cover with foil and bake until set. Transfer cake to a wire rack to cool completely.
While the cake is baking, make the cream cheese glaze. In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together cream cheese and powdered sugar until light and fluffy. Beat in vanilla. Slowly beat in heavy cream until desired consistency is reached. Once cake is cooled, use an offset spatula to spread glaze over top.
