Description
This Pumpkin Bundt Cake with Cream Cheese Drizzle is a moist and flavorful fall-inspired dessert, featuring pumpkin puree and warm spices combined in a rich cake, topped with a smooth and tangy cream cheese glaze. Perfect for festive gatherings or cozy afternoons.
Ingredients
Cake Ingredients
- 3/4 cup unsalted butter (softened, not melted)
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 15 oz pumpkin puree
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Cream Cheese Drizzle
- 4 oz cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk (whole milk preferred)
Instructions
- Prepare Ingredients: Take out the cream cheese and butter to soften at room temperature for easier mixing.
- Grease Pan: Generously grease a bundt cake pan with butter to ensure easy removal after baking. You may use a mini or large bundt pan based on your preference.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, ground cinnamon, and ground ginger until well combined.
- Cream Butter and Sugars: Using a stand mixer, beat softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Eggs: Add eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to maintain a smooth batter.
- Add Pumpkin and Liquids: Incorporate pumpkin puree, heavy whipping cream, and vanilla extract, beating after each addition until fully combined.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients gradually in three parts, mixing completely after each addition to create a smooth batter.
- Fill Pan: Pour the batter into the prepared bundt cake pan, filling it about three-quarters full to allow the cake to rise without overflowing.
- Bake: Bake the cake in a preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely.
- Make Cream Cheese Drizzle: Beat room temperature cream cheese until fluffy. Add powdered sugar and mix until combined. Stir in milk and vanilla extract until smooth and drizzly; add more milk if needed for desired consistency.
- Drizzle Cake: Once the cake is fully cooled, drizzle the cream cheese glaze evenly over the top using a spoon or drizzle tool.
Notes
- Use softened butter and cream cheese, not melted or cold, for best texture in the cake and glaze.
- Ensure the cake pan is well greased to prevent sticking.
- You can adjust the drizzle thickness by adding more or less milk.
- Whole milk gives a thicker glaze, while skim or 2% milk results in a thinner drizzle.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
