Hold the bagels, I’ll be using all of my cream cheese for pumpkin bundt cakes moving forward!
This pumpkin bundt cake is everything you want in a fall treat. It is moist, full of fall flavors (hello cinnamon and nutmeg!) and it is super easy! Top it with a sweet and luscious glaze and this pumpkin bundt cake with cream cheese glaze is what dreams are made of.
At the end of every summer, I stock up on canned pumpkin for a delicious fall of baking adventures. Some might say that I go overboard but I think that buying a ton of pumpkin is just a safe bet. I’m not sure whether I truly believe that all the ‘basic’ people out there will decide to bake with pumpkin for the ‘gram or whether it’s just my hoarding tendencies getting the best of me, but I’ve decided to accept this habit as an annual tradition. I was down to my last can this past weekend so I knew I had to close out this pumpkin season with an extra special recipe. And boy did I ever!
Michigan doesn’t get much of a fall. It went from really warm (I’m talking 80 degrees) to 40 degrees in the span of three days. That doesn’t mean I don’t love making the most of fall flavors in my baking! In fact, I feel like I need to make up for the lack of beautiful fall foliage with all of the pumpkin spice-flavored desserts.
Anyone else always think about My Big Fat Greek Wedding every time they make a bundt cake? I might be aging myself but that was my first exposure to bundt cakes so now I can’t stop smiling about it when I make them. This bundt pan was a wedding gift and I love the shape of cake it produces!
Getting that perfect glaze dripping down the side of a bundt cake can be tricky. This glaze is thick enough to be dramatic but not so thick that it won’t drip down the edges. Even so, I used a rubber spatula to push the glaze down the edges in the pattern I wanted. You can make the drip as dramatic (or not) as you want!
If you make this pumpkin bundt cake with cream cheese glaze ahead of time, you’ll want to put it in an airtight container in the fridge because of the cream cheese in the glaze. If you wait to glaze it, you can keep it in an airtight container at room temperature.
- ? Bundt Cake
- 3 cups (384 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ground allspice
- 2 cups (400 grams) light brown sugar, packed
- ½ cup unsalted butter, softened
- ½ cup extra-virgin olive oil
- 2 large eggs, room temperature
- 1 15-ounce can (425 grams) pumpkin purée
- ½ cup sour cream
- ? Glaze
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 1/2 cup pecans (optional)
- Preheat the oven to 350 degrees. Grease and flour a bundt pan. Set pan aside while you make batter.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice in a large bowl. In the bowl of a stand mixer, beat the butter, sugar and olive oil until light in color and fluffy in texture (about five minutes). Mix in the eggs one at a time, followed by the pumpkin and the sour cream. Once combined, gently mix in the dry ingredients in two batches. Be careful not to over mix it at this point.
- Pour the batter into the prepared pan and bang it on the counter a few times to get any air bubbles out. Bake in the preheated oven for about 60 minutes, or until a tooth pick inserted comes out clean. Let cool on a rack for 15-20 minutes before inverting on the cooling rack to cool completely.
- When you are ready to add the glaze, cream the cream cheese, powdered sugar and vanilla extract in the bowl of a stand mixer. Once combined, add in the heavy cream, one tablespoon at a time until you are happy with how pourable the consistency is.
- Pour glaze over bundt cake, using a rubber spatula to push it over the edge and create the drip effect.
- Optional: top glaze with pecans.
Recipe adapted from the New York Times Pumpkin Bundt Cake recipe