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Thanksgiving Bundt Cake

Thanksgiving Bundt Cake Recipe

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 (15 oz) can pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 cup chopped pecans (optional)
  • 4 oz cream cheese, softened
  • 1/4 cup pure maple syrup
  • 1 cup powdered sugar
  • 1-2 tbsp whole milk or heavy cream

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a 10-12 cup bundt pan by greasing and flouring it. Whisk the flour, baking powder, baking soda, salt, and spices together in a bowl.
  2. Beat the butter and both sugars on medium-high until light and fluffy, about 4 minutes. Scrape the bowl once.
  3. With the mixer on low, add the eggs one at a time, then the pumpkin puree and vanilla. Mix until combined.
  4. Add the dry ingredients in three additions alternating with the buttermilk in two additions, starting and ending with the dry. Fold in pecans by hand until no dry streaks remain.
  5. Spoon the batter into the pan, tap to settle, and bake until a toothpick comes out clean, about 50-60 minutes. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
  6. To make the glaze, beat the cream cheese and maple syrup until smooth. Add the powdered sugar and enough milk to make a pourable glaze. Drizzle over the cooled cake and top with extra pecans. Let set 15 minutes before slicing.

Notes

Let the cake cool completely before glazing or the glaze will melt and run off. The cake keeps well and tastes even better the next day. If you're making it ahead, leave off the glaze and store at room temperature wrapped tightly, then glaze the morning you plan to serve it.