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Fall Bundt Cake

Pumpkin Spice Bundt Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 cup (244g) canned pumpkin puree
  • ½ cup (120ml) neutral oil
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl. In another bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla. Stir dry ingredients into wet until just combined.
  2. Scrape batter into the pan, smooth the top, and bake 45–55 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
  3. Beat cream cheese until smooth. Mix in powdered sugar, maple syrup, and 1 tbsp milk. Add more milk a little at a time until the glaze is thick but pourable.
  4. Drizzle the glaze over the fully cooled cake, let it set 15 minutes, then slice and serve.

Notes

Use plain pumpkin puree, not pumpkin pie filling. The glaze firms as it sits, so stir in a few drops of milk to loosen it if needed. Unglazed cake can be frozen and glazed the day you serve it.