Saturday, September 18, 2010

Pumpkin Bundt Cake with Cream Cheese Glaze

Pumpkin Bundt Cake with Cream Cheese Glaze
(Adapted from Sugarcrafter)

Don't Judge Me.
It just so happens the grocery store stocked their shelves with A COUPLE cans of pumpkin. It also just so happens I bought all of them. Okay, so I felt bad and left one can behind (is this cruel?). This means that after going through pumpkin withdrawal for approximately 24 hours (so what if I had pumpkin cream cheese on half of a whole wheat bagel-- which was to die for I might add) I was desperate for more pumpkin! This constant pumpkin desire is seasonal you know, so take advantage of these wonderful pumpkin recipes, because in a couple weeks I'll be over it and on to cutout cookies or fruitcake.. or something like that haha. But I am NOT making any promises;)

My taste buds desire pumpkin more than anything right now. And when I saw this recipe, I decided I must try it. I should also add that I haven't had the privilege of tasting it yet, but man does the house smell good! The crumbs that fell off when I transferred the cake to the cake carrier from the cooling rack were moist and soft. I might add that I will update this at the bottom once I actually taste the cake. If it was a total failure in taste it will be removed haha. So leave a 12 hour time period before you make this cake or until you get the okay that it passed the test. Just kidding, I'm sure it's splendid. And if it was a failure, it at least made my house smell scrumptious!

This recipe included a buttercream frosting, but I felt it would be even better with a cream cheese glaze. So I found a basic recipe and then I modified it a bit. And I did already do a taste test on the glaze-- I couldn't resist. It definitely passed the test and I feel that it will top this cake off.

Pumpkin Bundt Cake with Cream Cheese Glaze

2 1/4 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom (I didn't have any so I omitted this)
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1 1/4 cups pumpkin
3/4 cup milk
1 tsp pure vanilla extract
1 1/2 sticks butter, softened
3/4 cups granulated sugar
1/2 cup brown sugar
3 eggs

Preheat the oven to 350 degrees. Spray the bundt pan with cooking spray. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and spices.

In another medium bowl, mix together the pumpkin, milk, and vanilla.
Cream together the butter and sugar in a large bowl. Add in the eggs one at a time.

Alternately add in the wet and dry ingredients, beating until the batter is smooth.

Pour the batter into the bundt pan, spreading evenly.

Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting and removing the cake.  

Cream Cheese Glaze

1 cup powdered sugar
1/4 cup butter
4 ounces cream cheese
1/2 teaspoon vanilla
2-3 tablespoons of milk

Mix first four ingredients with blender then add milk and beat until smooth.

This was possibly one of the best bundt cakes I have ever eaten. It seriously melted in your mouth and had such wonderful flavor. It was less dense and more fluffy. Usually I'd go for a dense cake but this one 'takes the cake'!
I highly recommend this cake.


  1. So I am trying this recipe right now as cupcakes, so I will keep you posted. They are in the oven now and smell good. I will write an update when we get to taste later tonight. Thank you for sharing the recipe and your wonderful blog!

  2. Dr Crystal Sands... how did the cupcakes come out? I'd like to do them as cupcakes too, they're easier to give as gifts that way than an entire bundt cake. I just want to be sure I don't lose any of the goodness by switching it up!

  3. Well, as is often the case when switching a cake recipe to cupcakes, they came out a little dry, but I am trying again in just a few minutes with a few modifications. I will keep you posted.

    :) Crystal

  4. OK, I have what worked to get this to a cupcake. :) I added one egg and 1/4 of a stick more butter. That did it! They were yummy and moist. Thank you so much for the recipe!