Description
This Pumpkin Bundt Cake features a moist pumpkin crumb, warm fall spices, and a creamy maple pumpkin spice cream cheese frosting. Glazed pecans add an optional crunchy finish, making this cake ideal for Thanksgiving, autumn gatherings, and holiday dessert tables.
Ingredients
For the Pumpkin Bundt Cake:
5 large eggs, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 can, 15 ounces, pure pumpkin puree
3 tablespoons molasses
2 teaspoons vanilla extract
1 cup vegetable oil
3/4 cup buttermilk, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
For the Pumpkin Spice Cream Cheese Frosting:
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 teaspoons pure maple syrup
2 teaspoons milk
1 cup glazed pecans, optional
Instructions
1. Preheat the oven to 325°F.
2. Generously coat every curve and groove of a 10-cup Bundt pan with nonstick baking spray.
3. Whisk the eggs in a large bowl until smooth.
4. Add the brown sugar, granulated sugar, pumpkin puree, molasses, vanilla extract, vegetable oil, and buttermilk.
5. Whisk until the wet ingredients are fully combined.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt.
7. Fold the dry ingredients into the pumpkin mixture with a rubber spatula until just combined.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
10. Place the pan on a wire rack and cool the cake in the pan for exactly 12 minutes.
11. Carefully invert the cake onto the rack and let it cool completely for about 2 hours.
12. Beat the softened cream cheese and butter until completely smooth.
13. Reduce the mixer speed and gradually add the confectioners’ sugar.
14. Add the vanilla extract, pumpkin pie spice, salt, maple syrup, and milk.
15. Beat on medium-high speed for about 2 minutes, or until the frosting becomes light and fluffy.
16. If the frosting looks thin, add more confectioners’ sugar, 1/4 cup at a time.
17. If the frosting looks thick, add more milk, 1 teaspoon at a time.
18. Spread or pipe the frosting over the completely cooled cake.
19. Top with glazed pecans if desired, then slice and serve.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Bring the eggs, buttermilk, cream cheese, and butter to room temperature before mixing.
Grease every part of the Bundt pan thoroughly to reduce sticking.
Do not overmix the batter after adding the flour.
Let the cake cool in the pan for 12 minutes before turning it out.
Wait until the cake cools completely before adding the frosting.
Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Let refrigerated slices sit at room temperature for 20 to 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 260 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg