Pumpkin Bundt Cake

Total Time: 1 hour 30 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice *or make your own - see recipe notes
  • 1 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil or canola
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 15 oz can pure pumpkin NOT pumpkin pie filling

Cream Cheese Glaze

  • 1 tablespoon butter softened
  • 3 oz cream cheese softened
  • 1 cup powdered sugar or more as needed
  • 1-2 tablespoons milk

Directions

  • Preheat the oven to 350F degrees. Grease and flour a 12-cup capacity bundt pan, or brush with pan release.*
  • In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • In a separate very large bowl beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
  • Carefully beat the flour mixture into the pumpkin mixture about 1/2 at a time.
  • Spoon/pour the batter into the prepared bundt pan and smooth the top.
  • Bake in the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
  • Cool the cake in the pan for 20-30 minutes. Then carefully insert the pan, to let the cake slide out and continue cooling on a wire rack.

Cream Cheese Glaze

  • In a medium bowl beat together the butter and cream cheese until soft. (Or whisk by hand).
  • Beat in the powdered sugar followed by the milk.
  • Beat in a little extra powdered sugar or milk if needed, until the glaze is thin enough to drizzle.
  • Transfer the cooled cake to a plate, and drizzle the glaze on top.
  • Slice into pieces and serve.

Notes

  • You can make your own pumpkin pie spice with 2 teaspoons cinnamon, 1/2 teaspoon ginger powder, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
  • To make your own homemade pan release - you can find my recipe here. I find pan release works best for getting the bundt cake out of the pan.
  • Store leftovers in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days.