An Impressive Pumpkin Cake
My pumpkin bundt cake has all the cozy seasonal flavors of fall wrapped into a moist, dense bundt cake. It’s buttery, vibrantly spiced, and crowned with a stunning, thick cream cheese glaze. The dense crumb (similar to my other bundt cake or pound cake) means this cake is sturdy, but it still melts in your mouth. It’s perfection! If bundt cakes are new to you, definitely check out the video below where I show you exactly how I prepare my pan so my cake slides out perfectly. A bundt cake that sticks will totally ruin your day 🙁 Save this recipe for your next harvest party, halloween soiree, or add it to your Thanksgiving dessert table!
What You Need
There’s quite a few ingredients up there, so I’ll highlight the important ones:
Spices. The spices used in this recipe are the same spices that go into my pumpkin spice; if you don’t happen to have all of these spices but do have pumpkin pie spice, you can substitute 1 Tbsp + ¾ teaspoon of that instead. Unsalted butter. By creaming the spices with the butter and sugar (rather than adding later with the flour), we will bring out their flavors a bit more.Eggs. Add these one at a time and stir really well after each addition.Pumpkin. Make sure you grab 100% pure pumpkin and not pumpkin pie filling. They are sold right next to each other in the store and look so similar!Sour Cream. Sour cream (or full-fat plain greek yogurt) encourages our cake to be tender, moist, and perfectly dense. It’s also the secret ingredient in my pumpkin coffee cake.
SAM’S TIP: To keep the cake from being too heavy and dense (which is possible with a cake that uses a whole can of pumpkin plus a cup of full-fat sour cream) we put a lot of work into creaming and aerating the batter. The butter and sugar (and spices) must be well-creamed until light and fluffy, and we’ll also thoroughly beat the batter after each egg addition. Don’t skimp out on either step! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Bundt Cake
SAM’S TIP: Be gentle but thorough when combining your wet and dry ingredients; you want the batter to be uniform, but you don’t want to over-mix it! An over-mixed batter will lead to an overly dense and dry pumpkin bundt cake. If you’re looking for an equally moist but less dense pumpkin cake, try my pumpkin layer cake! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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