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Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze

This beautiful Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze is a special way to bring autumn, in dessert form, right to your table.



Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze


Serves 12
Prep time: 20 minutes • Cook time: 60 minutes

For the cake:

2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup canned or puréed pumpkin
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1 Tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt

For the glaze:

1 cup confectioners’ sugar
1 Tablespoon milk
½ teaspoon vanilla extract
2 Tablespoons canned or puréed pumpkin
¼ teaspoon cinnamon
2 Tablespoons butter, melted and cooled

For the cake:

1. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
2. Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.
3. Slowly add the eggs, one at a time, and continue mixing until well incorporated.
4. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.
5. With mixer on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated.
6. Pour cake batter into prepared Bundt pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.

For the glaze:
1. Place confectioners’ sugar in a medium bowl. Slowly whisk milk into the sugar until all lumps disappear.
2. Continue whisking while adding vanilla, canned or puréed pumpkin, cinnamon and melted butter.
3. Once glaze is smooth, gently pour over the top of the Bundt cake, allowing it to drip down the side of the cake.



Recipe and photography by Kristen Doyle

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