My Pumpkin Bundt Cake is soft, sweet and spicy. Filled with a whole can of pumpkin and topped with a creamy cinnamon cream cheese glaze, it’s sublime!
Oh, pumpkin how I love you.
The way you add an orange hue to everything, your earthy flavour, the moisture you add to cakes… cakes like this Pumpkin Bundt Cake.
Oh gosh, this cake is just the best! I made sure to pack in the pumpkin and spices; this cake has an entire can of pumpkin in and I went with oil over butter; for things like pumpkin and carrot cakes, I just love the softness and texture oil gives. It also keeps things… yup that word we all hate: moist.
Can we also talk about cute bake ware for a second? The bundt pan I used for this cake is a Nordic Ware one I picked up in Home Sense and I LOVE it. Firstly it’s got leaves on top, secondly it’s bronze and thirdly, and most important of all: it’s sparkly.
We just got a Home Sense in our town and I fear for my bank balance. Last time I went in, they were killing it with the Autumn bakeware. I could easily have spent £200 on different shaped tins; there were whole big pumpkins, little pumpkins, leaves, acorns, skulls, a ghost…. Everything you could think to make in cake form for Autumn/Halloween was there.
I somehow managed to restrain myself and just buy this pan. I SO nearly bought a pan with mini pumpkin holes; all the pumpkins had different tops; some had leaves, others just a stalk. Too cute!
Anyway, back to cake. This Pumpkin Bundt is sheer perfection. It has the perfect crumb whilst not being one little bit dry. You get a hint of spices and pumpkin in every single bite and that glaze?
Not just a normal cream cheese glaze. It’s a cinnamon cream cheese glaze.
Yes. It’s good enough to drink. AND the most perfect way to top this wonderful cake.
I’m off to enjoy another slice of this cake with my coffee, hope you enjoy!
- For the pumpkin bundt cake:
- 1 cup (240ml) vegetable/sunflower oil
- 3 large eggs
- 1tsp vanilla extract
- 1 and ½ cups (300g) caster sugar
- 2 and ½ cups (350g) plain flour
- 2tsp baking powder
- 1tsp bicarbonate of soda/baking soda
- Pinch of salt
- 2tsp ground cinnamon
- 1tsp ground nutmeg
- 1tsp ground ginger
- ¾tsp ground cloves
- One 15oz/425g can of pumpkin purée (not pie filling)
- For the cinnamon cream cheese glaze:
- 4oz/113g full fat cream cheese, at room temperature
- 2tbsp milk
- ½tsp vanilla extract
- ¾tsp ground cinnamon
- 1 and ½ cups (180g) icing sugar, sifted
- Preheat the oven to 180C/350F and thoroughly spray a 2 and ½ cup bundt pan with cooking spray. I used Wilton Bake Easy.
- Place the vegetable oil, eggs, vanilla and sugar into a large bowl, or the bowl of your stand mixer, and mix on medium speed until creamy and pale yellow; around 2 minutes.
- Add in the flour, baking powder, bicarb, salt and spices and mix on low until the mixture begins to come together, then add in the pumpkin purée and continue to mix until everything is well combined and smooth.
- Spoon the cake batter evenly into your prepared bundt pan and use a spatula/wooden spoon to smooth off the top. Tap the pan a couple of times on the worktop to dissipate any air bubbles.
- Place in the oven for 45-55 minutes (mine took 50 minutes) until risen, golden and an inserted skewer into the centre comes out clean. I would advise checking the cake at 40 minutes and then only leave it for 5 minutes in between checking to ensure your cake is just ready, still moist and hasn’t dried out.
- Leave to cool in the pan for at least 45 minutes before inverting and placing on a wire rack to cool completely.
- Once cool, make the glaze: Place the cream cheese, milk and vanilla extract into a medium sized bowl and beat with a hand mixer until smooth. Add in the cinnamon and then gradually add the icing sugar, mixing to incorporate until you have a smooth glaze which is thin enough to run over the sides of the cake, but not so runny it all falls off completely and doesn’t stick to the cake! You still want it to be opaque, not a thin translucent glaze!
- Spoon over the top of the cake and coax it to run down the sides. Garnish with Autumn coloured sprinkles if desired.
- Pumpkin Bundt Cake will keep covered, at room temperature, for 4 days. – I actually find pumpkin cakes taste better on the second day!
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