Pumpkin Spice Bundt Cake With Creamy Pumpkin Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 bundt
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
  • Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy. Slowly add the eggs, one at a time, and continue mixing until well incorporated. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended.
  • While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated.
  • Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
  • For the glaze: Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear.
  • Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter.
  • Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.
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