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Pumpkin Bundt Cake

two pieces of cake with fork on black plate
You absolutely cannot go wrong with this pumpkin bundt cake recipe. It's insanely delicious and topped with a cream cheese glaze.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

Ingredients

  • 1 cup brown sugar
  • 1 1/2 cups granulated sugar
  • 1 cup canola oil vegetable oil works as well
  • 3 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon pumpkin pie spice OPTIONAL!
  • 15 ounces pumpkin puree

Cream Cheese Glaze

  • 1 tablespoon butter
  • 3 ounces low-fat cream cheese
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon almond extract or vanilla extract

Instructions

  • Preheat your oven to 350°. Then, in a large bowl, blend the sugar and oil together. Next, add eggs one at a time while beating well after each addition.
  • After that, combine flour with baking soda, cinnamon, nutmeg, salt and cloves; then add this mixture alternately with pumpkin to the egg mixture while beating well after each addition again.
  • Grease a 10-in. fluted tube pan with cooking spray and dust with flour. Pour the batter into the prepared pan and bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar

Cream Cheese Glaze

  • In a medium bowl, use an electric mixer to beat the butter and cream cheese until they are both soft.
  • Beat in the powdered sugar, extract, and milk.
  • Add in more powdered sugar or milk as needed until the glaze is thin enough to drizzle over the cake.

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