Pumpkin Bundt Cake Recipe

5 from 2 votes

This easy Pumpkin Bundt Cake recipe makes the most tender, moist cake that’s as beautiful as it is delicious. Full of pumpkin flavor and topped with a velvety smooth cream cheese glaze, it’s the perfect fall dessert.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: people

Calories: 394kcal

Author: The Carefree Kitchen

Ingredients

2½ cups All-Purpose Flour
¾ teaspoon Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Pumpkin Pie Spice
¾ teaspoon Salt
1 15-ounce can Pumpkin Puree
½ cup Sour Cream
¼ cup Butter melted
1½ cups Sugar
3 large Eggs
1 teaspoon Vanilla Extract

Cream Cheese Glaze

2 cups Powdered Sugar
2 Tablespoons Milk
4 ounces Cream Cheese room temperature
2 Tablespoons Butter room temperature

Instructions

Preheat oven to 350 degrees F.
Grease and flour a large, 10-12 cup bundt cake pan and set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. In a separate large bowl, whisk together the pumpkin puree, sour cream, melted butter, sugar, eggs, and vanilla extract.
Add the flour mixture to the egg mixture, then stir until combined and pour into the prepared bundt pan.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow to cool for 5-10 minutes. Then, to remove the cake from the bundt pan, put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.

Cream Cheese Glaze for Bundt Cakes

In the bowl of a stand mixer, beat together the room temperature butter and cream cheese using the paddle attachment until light and fluffy. Add half of the powdered sugar and the milk, beat again until smooth, then add the remaining powdered sugar and continue to beat until smooth.
Drizzle the glaze over the cooled cake and let it set up before slicing. Serve with whipped cream, if desired. Enjoy!

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