Fall Bundt Cake




Fall Bundt Cake

My pumpkin bundt cake recipe features a moist, spiced pumpkin cake topped with a thick cream cheese glaze. It’s simple to make (just 25 minutes of prep!) and perfect for fall!

Ingredients

Pumpkin Bundt Cake

  • 1 cup unsalted butter, softened (226g)
  • 1 cup granulated sugar (200g)
  • 1 cup light brown sugar, firmly packed (200g)
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • 4 large eggs, room temperature preferred
  • 15 oz canned pumpkin puree (425g)
  • 1 cup sour cream (226g)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour (375g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt

Cream Cheese Glaze

  • 2 oz cream cheese, softened (56g)
  • 2 Tablespoons butter (salted or unsalted), softened (28g)
  • 1 cup powdered sugar (125g)
  • 1 teaspoon vanilla extract

*Recipe on video and text may differ from each other!


How to cook Fall Bundt Cake:








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