Pumpkin Spice Bundt Cake with Vanilla Cream Glaze
Soft, warmly spiced and full of pumpkin flavour, this Bundt cake is the kind of cozy fall dessert that makes the whole house smell incredible. It's finished with a simple vanilla cream glaze and, if you like, a little sprinkle of toasted pecans for extra crunch.
Prep time
20 minutes
Cook time
45–55 minutes
Serves
12
Ingredients
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Pumpkin Spice Bundt Cake
- 2 ¼ cupsall-purpose flour
- 2 tspbaking powder
- ½ tspbaking soda
- 1 ½ tspground cinnamon
- 1 tspground ginger
- 1 tspground nutmeg
- ¼ tspground cloves
- ½ tspsalt
- ½ cupunsalted butter, softened
- ¾ cuppacked brown sugar
- ½ cupgranulated sugar
- 3 largeeggs, room temperature
- 1 ¼ cupspure pumpkin purée
- 2 tspvanilla extract
- ½ cupplain Greek yogurt
Vanilla Cream Glaze
- 1 cupicing sugar
- 2–3 tbspheavy cream or milk
- ½ tspvanilla extract
- Tiny pinch of salt
Optional
- Finely chopped toasted pecans, for finishing
Ingredients
Pumpkin Spice Bundt Cake
- 2 ¼ cupsall-purpose flour
- 2 tspbaking powder
- ½ tspbaking soda
- 1 ½ tspground cinnamon
- 1 tspground ginger
- 1 tspground nutmeg
- ¼ tspground cloves
- ½ tspsalt
- ½ cupunsalted butter, softened
- ¾ cuppacked brown sugar
- ½ cupgranulated sugar
- 3 largeeggs, room temperature
- 1 ¼ cupspure pumpkin purée
- 2 tspvanilla extract
- ½ cupplain Greek yogurt
Vanilla Cream Glaze
- 1 cupicing sugar
- 2–3 tbspheavy cream or milk
- ½ tspvanilla extract
- Tiny pinch of salt
Optional
- Finely chopped toasted pecans, for finishing
Instructions
- 1
Prepare the pan. Preheat the oven to 350°F (175°C). Grease a 9- or 10-inch Bundt pan very thoroughly, making sure to get into every groove and crevice. Lightly dust with flour and tap out any excess.
- 2
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- 3
Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar and granulated sugar together for 2–3 minutes, until lighter and creamy.
- 4
Add the eggs and pumpkin. Beat in the eggs one at a time, mixing well after each addition. Add the pumpkin purée and vanilla and mix until combined. The mixture may look slightly separated at this point — that's okay.
- 5
Finish the batter. Add the dry ingredients alternately with the Greek yogurt, beginning and ending with the dry ingredients. Mix just until combined. Avoid overmixing. The finished batter should be fairly thick and scoopable rather than runny.
- 6
Fill the Bundt pan. Spoon the batter evenly into the prepared pan and gently smooth the top. Give the pan a couple of gentle taps on the counter to help the batter settle into the details of the pan.
- 7
Bake for 45–55 minutes, beginning to check around the 43–45 minute mark. A cake tester or toothpick inserted into the thickest part of the cake should come out clean or with just a few moist crumbs attached.
- 8
Cool. Let the cake cool in the pan for 10–15 minutes. Carefully invert it onto a wire rack and allow it to cool completely before glazing.
- 9
Make the vanilla cream glaze. Whisk together the icing sugar, vanilla, salt and 2 tablespoons of cream. Add additional cream 1 teaspoon at a time until the glaze is thick but pourable and slowly ribbons from the spoon.
- 10
Glaze the cake. Spoon or drizzle the glaze over the cooled Bundt cake, allowing it to naturally run down the ridges.
Melissa's Notes
If you like nuts, you can sprinkle a few finely chopped toasted pecans over the glaze while it's still slightly wet. They add a little crunch and pair beautifully with the pumpkin and warm spices, but they're completely optional — the cake is delicious without them.
Nutrition Information
Per serving (1/12 of recipe)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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