Pumpkin Spice Bundt Cake with a Cream Cheese Glaze

I love cake! I mean, who doesn’t? Bundt cakes are one of my fav types of cakes because you can make them every single flavor. Plus, their unique shapes are gorgeous. Pretty design + delicious cake = a happy gal. So in honor of pumpkin season, I have the BEST pumpkin bundt cake you will ever find. It’s incredibly moist, luscious, perfectly spiced and will fill you up with all the good fall vibes. It’s just THAT good. It even has a bonus cream cheese glaze on top which pairs amazing with pumpkin. It’s perfect for eating at a family get together, sharing with your friends, or even just eating the whole thing by yourself. If you don’t believe how good it is, just try it for yourself; no regrets, promise!

Ingredients You'll Need:

• Granulated sugar*

• Vegetable oil

• Eggs

• Flour

• Baking soda

• Cinnamon

• Nutmeg

• Salt

• Cloves

• Pumpkin puree*

• Vanilla extract

• Molasses*

• Cream cheese

• Powdered sugar

• Milk

Ingredient Notes*:

• If you'd like you can use brown sugar for this recipe instead of granulated sugar.

• I recommend using fresh pureed pumpkin as it tastes best. However if you use canned pumpkin, be sure to use 100% pure pumpkin.

• If you do not have molasses, you can substitute it for maple syrup (1:1 ratio)

This bundt cake is a piece of cake and I hope you enjoy it as much as I do. This will be the STAR at your Thanksgiving table (or any table for that matter). Enjoy!

Happy baking! :)

If you make this be sure to tag us on Instagram @sarahskitchenofficial

-Sarah <3

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Recipe Details:

Yield: 1 bundt cake

Time spent

Prep time: 15 minutes | Cook time: 55 minutes | Total time: 1 hour 10 minutes

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Ingredients:

• 1 ¾ cup granulated sugar

• 1 cup oil

• 3 eggs

• 2 ¾ cup flour

• 2 tsp baking soda

• 1 ¼ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp salt

• ¼ tsp cloves

• ½ cup pumpkin puree

• 1 tsp vanilla extract

• 1 tbsp molasses

For the cream cheese glaze

• ½ cup cream cheese

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• 4-6 tbsp milk (depending on your preferred consistency)

Instructions:

1. Preheat your oven to 350°F. In a large mixing bowl, beat together the granulated sugar and oil. Add the eggs one at a time and mix until it creates a ribbony texture

2. In a medium bowl, add your flour, salt, baking soda, cinnamon, nutmeg, and cloves and mix together

3. *Add your dry ingredients and pumpkin purée in small amounts and mix. Alternating between the two (⅓ cup flour then ¼ cup pumpkin until you have used them all up). Add the vanilla and molasses and mix until incorporated.

4. Transfer the cake batter into a greased 9-in bundt pan and bake for 55-60 minutes or when a toothpick inserted comes out clean. Allow to cool for ten minutes on a cooling rack then remove from the pan and allow it to continue cooling.

For the cream cheese glaze

1. In a small bowl, mix your cream cheese and powdered sugar until smooth. Add vanilla, mix, then add milk until you reach the desired consistency. Pour your glaze over the cake after it has cooled completely.

Tips

• If you do not have molasses, you can use date syrup or maple syrup (1:1 ratio).

• Do not over-mix the batter after the flour has been added.

• Make the cream cheese glaze the day you will be serving the cake, that way it’ll stay as fresh as possible.