Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze

Name: Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 cups granulated sugar; 1 cup butter, softened; 4 large eggs; 1 cup canned 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 powdered sugar; 1 tablespoon milk; 1/2 teaspoon vanilla extract; 2 tablespoons canned pumpkin; 1/4 teaspoon cinnamon; 2 tablespoons butter, melted and cooled

Servings: persons

For the cake
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup canned 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 powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons canned pumpkin
1/4 teaspoon cinnamon
2 tablespoons butter, melted and cooled

1
Preheat oven to 350u00b0F Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
2
Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy. Slowly add the eggs, one at a time, and continue mixing until well incorporated. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.
3
While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated.
4
Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
5
For the glaze: Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
6
Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.
7
Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.

1568

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the cake, 2 cups granulated sugar, 1 cup butter, softened, 4 large eggs, and more.

Yes, Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!